Beetroot and pumpkin soup

2
45 minutes

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