Creamy Beetroot Soup


1 red onion (sliced)

3 cloves of garlic (sliced)

1 tbsp ginger (sliced)

1 tin full fat coconut milk

1 large beetroot

1 tin white beans (drained)

1 vegetable stock cube

1 tsp cumin

salt and pepper to taste


If using a raw beetroot (I would recommend), wrap with tin foil and roast for 25 minutes until fully cooked.

Allow to cool and peel off the skin.

Place your onion, garlic, ginger and cumin in a saucepan with a little oil until softened.

Blend everything until fully smooth.

Place back on the heat and season to preference! Hope you love it! x