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Beetroot Soup

Beetroot Soup with horseradish coconut yoghurt

Prep Time15 minsCook Time40 minsTotal Time55 minsYields1 Serving
 2 tbsp grassfed butter/ghee or cold pressed olive oil
 1 tsp mustard seeds
 1 tsp cumin seeds
 1 large onion, finely chopped
 1 lbs / 500 g raw beetroot's, any colour, coarsely grated
 4 cups / 1l vegetable broth
 2 bay leafs
 1 tbsp apple cider vinegar
 sea salt & freshly ground pepper
 4 tsp freshly grated horseradish, or more to taste
 1/2 cup / 120 ml pure coconut cream
 squeeze of lemon
1

1. Heat ghee in a large saucepan on medium heat, add mustard and cumin seeds and stir constantly to prevent from burning. Fry until fragrant. Then add onion and fry until soft, stirring occasionally.

3

2. Add the grated beetroot, vegetable broth and bay leafs. Bring to a boil, lower the heat and let simmer for 30-40 minutes.

5

1. Prepare the horseradish coconut yoghurt by combining the ingredients in a bowl and set aside.

7

2. Add apple cider vinegar, salt and pepper to the beetroot soup and let simmer for another minute or so.

9

3. Adjust seasoning to taste. Serve in bowls with a dollop of Horseradish Yoghurt.

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Ingredients

 2 tbsp grassfed butter/ghee or cold pressed olive oil
 1 tsp mustard seeds
 1 tsp cumin seeds
 1 large onion, finely chopped
 1 lbs / 500 g raw beetroot's, any colour, coarsely grated
 4 cups / 1l vegetable broth
 2 bay leafs
 1 tbsp apple cider vinegar
 sea salt & freshly ground pepper
 4 tsp freshly grated horseradish, or more to taste
 1/2 cup / 120 ml pure coconut cream
 squeeze of lemon

Directions

1

1. Heat ghee in a large saucepan on medium heat, add mustard and cumin seeds and stir constantly to prevent from burning. Fry until fragrant. Then add onion and fry until soft, stirring occasionally.

3

2. Add the grated beetroot, vegetable broth and bay leafs. Bring to a boil, lower the heat and let simmer for 30-40 minutes.

5

1. Prepare the horseradish coconut yoghurt by combining the ingredients in a bowl and set aside.

7

2. Add apple cider vinegar, salt and pepper to the beetroot soup and let simmer for another minute or so.

9

3. Adjust seasoning to taste. Serve in bowls with a dollop of Horseradish Yoghurt.

Beetroot Soup

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