Anti-inflammatory beetroot soup

Sweet, creamy with real depth of flavour and a fiery edge this vibrant gut-soothing soup is rich in antioxidants + anti-inflammatory plants to support everything from your hormones to skin, whilst also being the ultimate go-to if you’re feeling low on energy / under the weather and in need of a super nutritious pick-me-up

It tastes amazing, works a absolute treat in helping you feel better plus it freezes well too so the next time you’re in need of some quick and easy nourishment you’ll have a soup batch ready to go!

Ingredients
X2 packs of steamed beetroot (without vinegar) I used @lovebeets_uk packs (280g per pack)
X3 small sweet pots
X3 garlic cloves
400ml coconut milk (full fat)
3/4 veg stock cube (I use @kallo) mixed into 400ml boiled water
1tsp: paprika + ground cumin
1/2: tsp ground coriander & cumin seeds
Pinch chilli fakes, sea salt & pepper
Thumb sized knob ginger
Freezes well

Method
1.Pre-heat the oven on 180°. Now halve the beetroot balls, chop the sweet pots into small chunks, roughly chop the red onion + add everything to a lined roasting dish
2.Now drizzle your veg with extra virgin olive oil or melted coconut oil (roughly 1tsb) & sprinkle with seasoning
3.Pop into the oven & half way through cooking time drizzle with honey or maple, toss the veg & return to oven for the final 20 mins or until everything is lovely and soft, slightly browned & gorgeously caramelised
4.Pour tin of coconut milk into a saucepan on medium heat, grate the ginger into it & mix. Allow to simmer for a few mins, then take off the heat and set to one side.
5.Add roasted veg, stock cube mixed into 400ml of boiled water and the coconut ginger milk into your blender & blitz until smooth! Check soup consistency and if you want it less thick then add in some boiling water to loosen it up
6 Serve on its own, stir in some quinoa for extra plant-protein or dip in some seeded crackers - enjoy this soul-feeding soup recipe