Beetroot is known for being heart-healthy so treat yourself and your Valentine to a delicious bowl of this beautifully vibrant, delicious soup. There's also some optional nutty sprinkles to add a delicious crunch!
500g beetroot (3 or 4 medium sized beetroots)
2 tbsp olive oil
1 red onion, finely chopped
3 garlic cloves, chopped
500ml vegetable stock, warmed
2 tsp of fresh rosemary leaves, chopped
1 tbsp fresh ginger, grated
400ml coconut milk
¼ tsp ground black pepper
Preheat the oven to 200C/400F/Gas 6.
Scrub the beetroot, chop off the stalks and roots and cut into 4cm chunks, place on a roasting tray and coat well with the olive oil.
Roast in the oven for 25 minutes.
Take the tray out of the oven and fold in the onion, put back in the oven for a further 20 minutes or until both are tender and turning a little golden at the edges.
When cooked, put to one side and turn the oven down to 160C/320F/Gas 3 if you are making the walnut sprinkles.
To prepare the sprinkles (if you are going to have them) by adding 1/2 cup chopped walnuts (or any nut you prefer), 1/4 tsp chia seeds, 1 tsp finely chopped fresh rosemary and a little sea salt to a bowl. Pour over 1 tsp of olive oil and give it all a good stir. Tip the sprinkles onto a lined baking tray and put into the oven for 10-15 minutes - keep an eye, you don't want the walnuts to burn. When nicely toasted, take out of the oven and keep to one side.
Now put the cooked beetroot and onion in a blender with the garlic, rosemary, ginger, pepper and coconut milk, saving a couple of tablespoons for a final flourish and blend until smooth, gradually adding the warm stock until you get the desired consistency.
Pour the soup into a saucepan and reheat gently if needed.
Divide the soup between bowls and pour over a dash of the remaining coconut milk. Scatter with the sprinkles, or top with some fresh herbs and some sesame seeds or really just with anything you like!
This recipe will serve 4 but leftovers will keep in the fridge for 3 days or in the freezer for 3 months.