Ingredients
- 3 large beetroot, ends trimmed
- 1 large parsnip
- 1 garlic head
- Tbsp + 2 tsp cold-pressed coconut oil, a bit more if melted
- 1 onion, coarsely chopped
- 750 ml (3 cups) vegetable stock
- 1 can (400 ml) full-fat coconut milk
- 1-2 tsp horseradish
- Sea salt & black pepper, to taste
- 2 tbsp lemon juice + zest of 1 un-waxed lemon
- Fresh dill, lemon zest, nuts or seeds of choice, to serve
Beetroot, parsnip and coconut soup with horseradish
Method
- Preheat oven to 200°C.
- Wash the vegetables. You can leave the skins on (there’s a whole lot of nutrient in the skins) or peel off if preferred.
- Cut beets and parsnips in small wedges or cubes, coat very well in 1 Tbsp coconut oil. Use hands if needed.
- Cut the top of the garlic head to expose all the cloves, and place in the centre of the baking tray. Roast for 30 minutes.
- Heat 2 tsp coconut oil in a large pot. Add the onion and sauté until soft. Add vegetable stock, coconut milk (reserve some for serving), ginger, salt and pepper. Mix to combine.
- When it starts to boil, add roasted vegetables and reduce the heat. Simmer for further 5 minutes.
- Lastly, add the lemon juice.
- Using a hand blender or food processor (or you could use a magic bullet or blender), puree until completely even and smooth. If too thick, add a bit of boiling water.
- Serve with a drizzle of coconut milk, fresh dill, lemon zest and pistachios or other nuts/seeds
Comments
Parsnips, interestingly enough, are high in Vitamin C and manage sugar blood levels and horseradish is a natural gastric juice stimulant, which aids digestion. Both parsnip and horseradish are good sources of folic acid, same as beetroot, making this dish perfect for cleansing you and your blood.
