Beetroot soup

A colourful beetroot soup with optional horseradish, finished with yoghurt and chives.

Serves 4

Ingredients

• 1 tbsp Lucy Bee coconut oil, plus extra to finish
• 1 onion, chopped
• 2 garlic cloves, chopped
• 750g cooked beetroot, chopped (or start from raw, see Tip)
• 500ml hot gluten-free vegetable stock
• 1 tbsp freshly grated horseradish or 2 tbsp good-quality horseradish sauce from a jar (optional)

To serve

• Greek yoghurt
• Chopped chives

Method

1. Melt the coconut oil in a pan, add the onion and garlic and cook over a medium heat for a few minutes until translucent. Add the beetroot and stock and simmer, covered, for 20 minutes.

2. Pour into a blender and blitz until smooth. Tip back into the saucepan and stir in the horseradish, if using, and then a little extra coconut oil for a lovely, creamy finish. Pour into bowls and top with a dollop of yoghurt and some chopped chives.

Tip

If cooking the beetroot from raw, leave them unpeeled and wash thoroughly. Place in a large pan of water, bring to the boil and then simmer for 30-60 minutes, depending on the size of the beetroot, until soft when pierced with a sharp knife. Leave to cool, then peel.

From Coconut Oil: Nature’s Perfect Ingredient. Recipe text © 2015 Lucy Bee Limited.