ROASTED BEETROOT & POTATO SOUP

Disclaimer: I have never been a huge fan of beetroot. I LOVE vegetables but beetroot was always a bit too ‘earthy’ for me if you know what I mean!

This soup has COMPLETELY changed my mind. It’s so creamy and delicious with flavours of coconut, coriander, garlic, lemon and cumin. And the Roast Potato ‘croutons’ are the perfect touch! I could (and did) eat the entire thing! I found the recipe on the Deliciously Ella App (if you don’t have it download it NOW) and just changed a couple things ever so slightly so I wanted to share my version with you here!

Also!! The kids LOVED it! Especially because it was pink!

INGREDIENTS:

FOR THE CROUTONS //

2 medium red skin potatoes

Pinch of pink salt

Pinch of pepper

Drizzle of olive oil

1 tablespoon turmeric powder

FOR THE SOUP //

2 medium red skin potatoes

1 med or 2 small beetroots

135ml full fat coconut milk

50ml water from the boiled potatoes

Juice of half a lemon

1 teaspoon coriander powder

1/2 teaspoon ground cumin

Pinch of chilli flakes

1 - 2 garlic cloves (peeled)

Pinch of pink salt

Pinch of pepper


DIRECTIONS:

  1. Pre-heat oven to 200C (400F)

  2. Place beetroot with skin on, onto a baking tray and roast for about 60min or until you can see bubbles under the skin

  3. While this cooks, peel the 2 potatoes for the soup. Bring a pot to a boil and then simmer until soft

  4. Next, to make the croutons chop the remaining 2 potatoes (leave the skin on) into small bite sized pieces and place them on a baking tray. Drizzle olive oil and toss them in it with salt, pepper and turmeric powder. Bake until crispy on the outside and soft on the inside. Stirring/tossing occasionally so they don’t stick.

  5. Once the beetroot has cooked, set it aside to cool a bit. If you’re impatient or in a rush like me! Use a knife to help you peel it! Peel should come off easily in your hand.

  6. Chop the beetroot into small pieces and place in your blender

  7. Drain the potatoes and don’t forget to save some of the potato water! If you do forget just substitute for water.

  8. Next, add the potatoes, lemon juice, cumin, garlic, coriander powder and coconut cream, plus some salt and pepper to the blender.

  9. Blend until smooth - If you find it’s too thick then slowly add the potato water for the right consistency.

  10. Place the soup into a saucepan and heat until it’s the perfect eating temperature.

  11. Pour the soup into a bowl an sprinkle each bowl with the roast potato croutons and red pepper flakes!

ENJOY!