Roasted Beetroot Rosemary & Garlic Soup with Horseradish Coconut Cream

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Preparation time: 10min

Cooking time: 35min

SF, DF, GF, Great for Kids

This soup is earthy, rich and absolutely stunning. It amazed me how simple it is to make and yet looks so gorgeous and tastes so good at the end.

In macrobiotics, beetroots are incredibly nourishing for our hearts. Helping them to soften and open, encouraging more positive energy and love to flow…both in and out. And letting go of all that no longer serves us.

Just what we all need more of in this world don’t you think?

Warming and earthy, full of such vitality and comforting all at the same time. Perfect for creating that wow factor when you serve it to your loved ones.

Enjoy x

INGREDIENTS(Serves 5 people)

  • 800g Beetroots (Peeled and cut into chunks)
  • 1 Large Garlic Bulb
  • 2 Sprigs Rosemary
  • 2 Tsp Tamari
  • 2 Tbls Olive Oil
  • ┬áSea Salt
  • 1l┬áVegetable Stock

Horseradish Cream

  • 4cm Piece Fresh Horseradish or 1tbls Creamed Horseradish
  • 200ml Coconut Yoghurt
  • 1/2 Lime
  • 1 Sprig Rosemary

Method:

– Pre-heat oven to 185degreesC
– Peel and chop beets and place in a large roasting dish.
– Break off individual garlic cloves and place each one from the whole bulb in the roasting dish (leave skins on)
– Roast in the oven for 40min
– Take out and squeeze garlic out of the skins and add back to a soup pot and add stock and a good pinch of sea salt.
– Strip two rosemary sprigs and add the leaves only to the pot
– Bring to a boil and simmer for 5-7min.
– Blend until smooth and creamy and add tamari for final seasoning.
– Mix well and leave on a low heat.
– Peel and finely grate your horseradish and add to coconut yoghurt with a squeeze of lime.
– Serve soup and swirl in cream onto the top of each adding a few sprigs of rosemary for garnish.
– Enjoy hot! x
 

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