Beetroot, Lemon & Coconut Soup
Ingredients
500 g of beetroot, uncooked, peeled and chopped into 2cm cubes
20 g of fresh thyme,10g tied in a bundle, plus 10g for the garnish
4 slices of crusty bread
500 ml of vegetable stock
400 ml of coconut milk
1 handful of brazil nuts, chopped
1 onion, chopped
1 lemon, zest and juice
2 tbsp of olive oil, plus a drizzle for the garnish
4 servings
Calories~588 kcal
Protein~10 g
Carbs~53 g
Fat~39 g
Fiber~9 g
Sugar~16 g
Total recipe
Calories~2,350 kcal
Protein~40 g
Carbs~210 g
Fat~155 g
Fiber~35 g
Sugar~65 g
Method
Step 1
Gently sauté the onion with the olive or coconut oil in a large heavy-bottomed pan for 5 mins.
Step 2
Add the chopped beetroot and the tied lemon thyme and cook for 1 min.
Step 3
Add the stock, coconut milk, lemon zest and juice, with a good pinch of salt and pepper.
Step 4
Bring to the boil then turn down to simmer for around 20 mins, until the beetroot is cooked.
Step 5
Carefully remove the lemon thyme.
Step 6
Take the soup off the heat and pulse until smooth, using a stick blender.
Step 7
Serve into bowls and top with the leaves of the extra lemon thyme, the brazil nuts, a swirl of oil and a twist of black pepper to finish. Serve with fresh crusty bread.
