Beet Soup

Ingredients

• 3 medium beetroots

• 1 zucchini finely diced

• 2 carrots finely diced

• 1 onion finely diced

• 3 garlic cloves crushed

• 1 medium leek finely diced

• 1 teaspoons coconut oil

• I litre vegetable broth warm

Method

1. Using a medium to large pot, pop your beetroots in and cover with water. Bring to the boil and then cook for about 30mins. Once your beets are nice and tender, drain them and put aside while they cool.

2. In the meantime, add your coconut oil to a large pot and heat. Then add your onion, leek and garlic and cook for a couple of minutes. Add carrots and zucchini and cook until soft.

3. Once your beets have cooled down, peel them and chop them up. Add them to your pot along with your vegetable broth.

4. Season with good quality salt.

5. Cook for about 20 mins and then blend until the soup is nice and smooth. If you want to, add the toppings :) If you're up for it, serve with some yummy toast (I like super seeded paleo bread).

TIP:You can serve with: 1 teaspoons pumpkin seeds, 1 teaspoons sunflower seeds or 1 tablespoon vegan cashew cheese (I like the brand Pimp my salad). Like my other soup recipes, I will sometimes freeze this into little jars and use as pasta sauce with GF low carb pasta.