appetite magazine
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
  1. 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.
  2. 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.
  3. 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.
Recipe by appetite magazine at https://www.appetitemag.co.uk/beetroot-soup-with-mint-and-seeds/