Beetroot, Parsnip & Coconut Soup with Horseradish by Anastasija  | Mealz

Beetroot, Parsnip & Coconut Soup with Horseradish

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4 Servings

10 min Prep, 30 min Cook

Easy

Allergy Friendly

Rating:

Beetroot has an amazing cleansing effect, especially on the liver. Did you know that 1.4L of blood passes through your liver every minute?


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Ingredients

Cooking Stages

    • 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.

Nutrition Facts

Serving Size 422.5 g

Amount Per Serving
Calories 947.5 cals47%
% Daily Value*
Kilojoules 3964.3 kJ47%
Fat 54.7 g84%
Sodium 949.5 mg41%
Carbohydrate 79.8 g27%
Protein 21.8 g44%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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