Roasted Beetroot and Chesnut Soup. An earthy, sweet and creamy soup packed with nutrients.
Ingredients (Serves 2)
Prep/cooking time 15 minutes
- 4 medium beetroot
- 2 tbsp balsamic vinegar
- 2 tbsp avocado oil
- 1 to 2 cups of bonebroth – homemade or bought (or if choosing the vegetarian option use vegetable stock)
- 200g chestnut puree
- 160ml coconut cream
How to make it…
Preheat the oven to 180ºC. Wash, peel and quarter the beetroot.
Add beetroot to a roasting dish, drizzle the the beetroot with avocado oil and balsamic vinegar and roast for about 30 min or until soft.
Once soft, transfer the beetroot and all the juices and sediment to a saucepan and add the bone broth (or veg stock) and chestnut puree, then leave to gently boil for about 20min.
Blend the soup with an immersion stick blender and stir through the coconut cream. Season with salt and pepper to taste and serve warm.
Thanks to Donna from Eighty, Twenty Nutrition www.eighty20nutrition.com