July 21, 2016

What a glorious colour this soup is, and it provides for a really different start to your meal.

Suits ICT Reset 2-4

Serves 6


  • 500g beetroot, washed
  • 3 Tbsp extra virgin olive oil
  • 4 spring onions, thinly sliced
  • 3 large tomatoes, chopped
  • 1 tsp ground cumin, plus extra for garnish
  • 4 cups vegetable or chicken stock
  • 1 Tbsp tomato paste
  • sea salt and black pepper, to taste
  • 6 Tbsp coconut milk, for garnish
  • 2 Tbsp chopped fresh parsley, for garnish


  1. In a large saucepan, cove the beetroot with water (leave the skin on), bring to a boil and simmer for 45 minutes, or until tender. Drain, peel and chop coarsely.
  2. In the same saucepan, warm the olive oil over medium heat. Add the spring onions, tomatoes and beetroot and cook, stirring frequently, until softened, about 20 minutes.
  3. Add the cumin and stir for about 1 minute. Add the stock and the tomato paste, and bring to a boil.
  4. Lower the heat, cover the saucepan, and simmer for 10 minutes.
  5. Puree the soup in batches in a food processor or use a stick blender. Return the soup to the saucepan and reheat. Season to taste.
  6. To serve, place soup in individual bowls and top each with 1 Tbsp coconut milk, swirling gently. Sprinkle with cumin and parsley.
What a glorious colour this soup is, and provides for a great start to your meal.
As a main add shredded chicken or fish.
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