Beetroot and pumpkin soup
Soup is wonderful at this time of year, warming, nourishing and tasty. This dish is easy to make and has the most amazing bright purple colour to it.
Ingredients
- 500ml of vegetable stock
- 1/2 pumpkin , medium
- 4 beetroots , medium
- 1 cinnamon stick
- 1 tbsp of coconut oil
- 1 onion
- 1 tsp nutmeg
- 1 tsp sea salt , preferably Celtic
Method
1
Peel and cut up the beetroot and pumpkin into bite size pieces
2
Sauté the onions in the coconut oil on a medium heat until they become translucent. Add the pumpkin, beetroot, nutmeg, salt and cinnamon to the pan. Sauté all the veggies for 5-10 minutes
3
Add the stock and bring it to a boil, then remove the pan from the heat and blend the mixture with a hand blender or food processor until the soup is smooth
4
Return the mixture to a medium heat and cook for another 10 minutes, then serve hot
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Beetroot and pumpkin soup
