I love this recipe because not only does it end up the most amazing bright pink, it's also SO brilliantly versatile. Whatever root veggies you have to hand/need to use up - just roast them and blend them up - so simple.
Whilst beetroot isn't always everyone's favourite, I personally think the spices in this mask some of that 'earthiness' and the sweetness from the other veggies make it almost decadent in flavour. And with beets being so packed with anti-inflammatory and immune-boosting nutrients, it's certainly worth giving this a go!
• 1-2 beetroot
• 3-4 parsnips
• 3-4 carrots
• 1/4 butternut squash (or really any root veggies you may have!)
• 250-500 ml bone broth (or just more water)
• 500-750 ml water (add more or less to determine thickness of soup)
• 2 tsp ground cumin (or a little less if using cumin seeds)
• 1 tbsp apple cider vinegar
• 1 heaped tbsp tahini
• sea salt and black pepper (to taste)
• 1-2 tbsp coconut oil/rapeseed oil/ghee to roast the veg with.
Preheat the oven to 180'C/Gas 5.
Peel and chop the root veggies roughly down to the same size.
Place chopped roots on a shallow roasting tray and drizzle in oil or scattered with chunks of ghee/coconut oil.
Roast in the oven until cooked through. Timings depends on size of chunks - the smaller the pieces, the quicker the roasting time. You know it's ready when the veg is soft through and browing slightly.
Once cooked, place all ingredients in a blender and blitz.
Add more water to thin the soup if necessary.
Check taste and season with salt and pepper as necessary.
TOP TIP: Whilst prepping the root veggies to roast, chop a few pieces really small and roast them alongside in a separate tray. Set these aside after roasting so you then have some roasted root cubes to sprinkle on top of the soup like croutons. Soooooo yummy.
So give it a go folks - get to grips with beetroot and enjoy getting your pink on!