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Pink soup

This soup is great for fall and is very tasty and nourishing. Beets are a great source of B vitamin, maganese, copper, magnesium, potassium and iron. Beets are also a great assistant in detoxing the liver, so this soup is perfect if you need a boost!  The ingredients in this soup are in season, which means that they not only taste their best right now, but it is also a more sustainable choice since they probably grow on a farm near by or at least in the same country.

Ingredients

  • 2 large beets
  • 1 sweet potato
  • 1 fennel
  • leek
  • coconut milk

Start by pealing the sweet potato and the beets and place them in the oven at 180 degrees for about 45 minutes. Chop up 1 leek and 1 fennel and sautè both on low heat until they are soft. When the beet and sweet potatoes are done, place then in a sause pan with the coconut milk, fennel, and leek. Bring everything to a boil and mix it together with a mixer. If it is too thick, add some water to the soup.

Garnish with tahini, sea salt, and pumpkin seeds to finish  

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