This morning I rode my bike and not expecting the roads are totally icy, I managed to have a small accident. Then I realized I left my gloves at home, so my hands were numb and red when I got home. All I wanted was a hot soup, which would warm me up and make me forget the horrible weather.
I believe roasted vegetable soups are the best things in the world. Seriously! Super easy to make, but you feel you created something amazing in the kitchen. With a slice of toast they make the most satisfying dinner.
This beetroot soup has a wonderful and fun color, the earthy beets, the sweet coconut cream and the tangy citrus work so well together. I topped my soup with some pistachios, but any nuts, greens or homemade croutons would taste great with this. It is simply the perfect winter soup!
- 3 medium beets
- 2 cups of veggie broth or water
- 1 blood orange
- 2 tbsp coconut cream
- 2 cloves of garlic
- 1 tsp thyme
- salt, pepper
- Roast the whole beets with the skins on at 200°C for about an hour. Once they are soft, set them aside to cool.
- Peel the skins of the beets off, cut them roughly and add to your blender. Add the crushed garlic cloves, a juice of a blood orange and all the other ingredients and blend until smooth.
- Pour the soup into a sauce pan and heat it up a bit. Serve warm. Enjoy!