Beetroot Cooler Soup
May 22, 2018
For the soup
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A bunch of beetroot (3 or 4), leaves attached
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2-3 litres prepared chicken stock
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1 can Coconut Milk
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3 cloves of garlic
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1 onion
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A handful of fresh dill
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A handful of fresh parsley
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Salt and pepper, to taste
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1 tbsp Coconut Oil
For the stock
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2-4 organic chicken legs
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3 litres of water
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2 cloves of garlic
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A handful of fresh parsley
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2 carrots, roughly chopped
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1 parsnip, roughly chopped
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2 chopped celeriacs
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3 bay leaves
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Pepper, to taste
Let’s get started!
1. Let’s start with the stock. Pop all the stock ingredients into a pan and simmer for about 90 minutes.
2. When your stock has been gently bubbling away for about 80 minutes, get cracking on the beetroot. To prepare, remove the leaves, peel the beetroot, and grate in a food processor. Chop up the leaves and stems until small.
3. Drain the ingredients from the stock so that you’re left with your own gloriously golden broth. Pour into a pan and add the potatoes and carrots then cook on a low heat for about ten minutes.
4. Add the beetroot and vinegar then cover with a lid and wait for 20 minutes while your concoction turns into a magnificent pink pop!
5. Brown your onions in a frying pan then add to the mixture, along with the garlic and seasoning.
6. Once your beets are nice and soft, remove from the heat and leave the soup to cool. Finally top with chopped dill and parsley for a little extra zing then slurp away.