Beetroot, Parsnip & Coconut Soup with Horseradish
Beetroot has an amazing cleansing effect, especially on the liver. Did you know that 1.4L of blood passes through your liver every minute?
- 2 shallots
- 3 large beets
- 1 large parnsnip
- 1 garlic head
- 1,5 tbsp cold-pressed coconut oil
- 750 ml vegetable stock
- 1 can full-fat coconut milk
- 1-2 tsp horseradish relish or ginger
- sea salt & black pepper
- 2 tbsp lemon juice
- 1 lemon's zest
- fresh dill, lemon zest, nuts or seeds of choice
- 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.