Beetroot soup with mint and seeds
Serves: 4
Ingredients
- 6 medium beetroots
- 2 red onions
- 4 whole cloves garlic, unpeeled
- 1-2 tbsp olive oil
- 1 tsp sea salt
- 1 tbsp balsamic vinegar
- 750ml vegetable stock
- coconut cream to garnish
- mint leaves to garnish
- flax, chia and pumpkin seeds
Method
- Preheat the oven to 180C/Gas 4. Peel and chop the beetroot and onions into chunks and add to a roasting tray with the whole garlic cloves, drizzle with olive oil and salt and shake to coat the vegetables. Roast for 20-30 mins until the beetroot is tender.
- Squeeze the garlic from its skin and add to a heavy-bottomed pan with the beetroot, onions, stock and vinegar, bring to the boil and simmer for 5 mins.
- Remove the pan from the heat and blend the mixture with a hand blender or processor until the soup is smooth. Return to a medium heat and cook for another 10 mins. Pour into bowls, garnish with coconut cream, mint leaves and seeds.
