PUMPKIN & YELLOW BEET SOUP

'Seasonal veggies make a difference'

 

(Serves 4)

  • 1 pumpkin
  • 3 yellow beetroots
  • 200ml coconut milk/ cup
  • 1 cup water
  • 2-3 garlic cloves
  • 1/2 lemon juice
  • 1 tsp curry powder
  • Olive oil
  • Salt & black pepper
  • Fresh rosemary (one/two healthy handful)

Beet chips

  • 2 red beetroots
  • 2 yellow beetroots (extra)
  • Fresh rosemary
  • 3 tbsp coconut oil
  • Sea salt & black pepper

The farmers market is open this month. The opportunity to bring to our table seasonal, organic veggies are “like gold” to us. The taste of a simple soup or cream can change so much with high quality ingredients.

Soup: Preheat the oven to 200°C. Peel the garlic and the beets. Cut the beets into halves and the pumpkin in slices. Chop some rosemary leaves. Place the veggies on an oven tray covered with parchment paper and drizzle some olive oil, salt and pepper over them and at the same time sprinkle the chopped rosemary. Roast for about 25-20 minutes until the vegetables start to soften. Remove the roasted veggies from the oven and transfer them into a blender (you can also use a hand mixer). Add the coconut milk, water, lemon and curry powder and mix in high speed until smooth. Warm up the cream in a saucepan for 5-8 minutes, tasting if you would like to add some extra salt and pepper.

Beet chips: Peel and slice the beetroots finely with a mandolin or a sharp knife. Add the coconut oil into a saucepan and heat. Now lower the heat to medium and fry the beet slices for a couple of minutes until they start to get crispy. Remove the beets from the heat and place them on a plate covered with some kitchen paper to absorb the extra oil, let them cool down. Sprinkle the chips with some salt, pepper and herbs.