Beetroot is a bit of a super food full of vitamins and minerals including Riboflavin which helps with the absorption of vitamin C. This is a quick and simple soup and the warming spice of garam masala and coconut milk feels like a warm hug.
You can add some toasted coconut flakes, pumpkin seeds on top. Sprinkle some chia seeds and drizzle some coconut milk before serving.
What you'll need:
1 red onion
1 tbsp garam masala
2 cloves garlic
1 tspn finely grated ginger
1 vegetable stock cube
200ml coconut milk
1 tbsp olive or coconut oil
Freshly ground pepper
Heat your oven to 200°C/Fan 180°C/Gas 6. Set a large roasting tin on the top shelf to heat up.
Peel the beetroot. Cut into 3cm chunks. Tumble into the warmed tray with 1 tbsp oil. Season well with salt and pepper. Roast for 20 mins.
While the beetroot cooks, halve, peel and chop the onion. Add to the beetroot with the garlic. Roast for another 10 mins.
Put the beetroot & onion to a blender with the stock cube, 1 tbsp garam masala, ginger, the coconut milk and 500ml warm water. Blitz till smooth. Or add everything to a bowl and blitz with a hand-held blender until smooth. Season to perfection.
Pour into a pan and heat through. Serve in warm bowls.