This delicious soup looks impressive with its beautiful bright colour and creamy texture, but really it is very easy and quick to make. I’ve never tried ginger and beetroot together, but because I conveniently had both in the fridge I decided to combine them along with some coconut cream. I can say it turned out totally amazing, I totally fell in love with it and will be making it again… and soon! The soup is really healthy and as I have a slight fever and flu at the moment, this creamy bowl is the perfect getaway for this evening. Bon appétit!

Ingredients

• 6-8 large beets
• 1 tablespoon olive oil
• 4 cloves Grated Ginger
• Large chunk Grated Garlic
• 1 can Coconut Cream
• 1 large yellow onion, diced
• About 3 1/2 cups Vegetable Stock
• freshly ground black pepper
• Maldon salt
• garnish with Arugula

Directions

Begin boiling the beet roots in water (about 1/2 hour) until they slightly soften or roast them in an oven at 200 C. Once ready, drain and leave to the side to cool.  In a heavy saucepan, heat the olive and sauté the onion, garlic and ginger. Add in the peeled and roughly chopped beets and stir around for about 7 minutes. Add in the stock, bring to boil and reduce heat and let simmer gently. Add in some salt and pepper. In a blender, puree the soup into a velvety texture. Place back on a gentle heat and stir in the cream. If needed, add in some more stock to reach desired consistency. Check for flavour and serve with arugula and some more ground black pepper.