Beetroot, Parsnip & Coconut Soup with Horseradish
10 min Prep, 30 min Cook
Beetroot has an amazing cleansing effect, especially on the liver. Did you know that 1.4L of blood passes through your liver every minute?
Preheat oven to 180°C. Wash vegetables very thoroughly. You can leave the skins on, or peel it off (a lot of nutrient are in the skins though!).
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 center of the baking tray. Roast for 30 minutes.
If not roasting vegetables in advance, 5 minutes till the end of roasting, heat 2 tsp coconut oil in a large (soup) pan. Add shallots and sauté until soft.
Add vegetable stock, coconut milk (reserve some for serving), horseradish, salt & pepper. Mix to combine. When it starts to boil, add roasted vegetables and reduce the heat. Simmer for further 5 minutes. If you have pre-roasted vegetables, proceed in the same way, but increase simmering time to warm up the vegetables.
Lastly, add lemon juice.
Using immersion (hand) blender or high-speed 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. Keeps in the fridge up to a week.
Serving Size 422.5 g
|Amount Per Serving|
|Calories 947.5 cals||47%|
|% Daily Value*|
|Kilojoules 3964.3 kJ||47%|
|Fat 54.7 g||84%|
|Sodium 949.5 mg||41%|
|Carbohydrate 79.8 g||27%|
|Protein 21.8 g||44%|
|*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.|