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.
- 2 large beets
- 1 sweet potato
- 1 fennel
- 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