BEET & GINGER SOUP WITH BLACK BEANS

I have to admit I was surprised how much I liked this soup, I love beets and ginger, and beet and ginger juice but I didn’t imagine I would like it so much as a soup, but I loved it! It works really nicely with the black beans so I recommend including those and a sprinkle of fresh herbs and toasted seeds. Serve with greens or fresh bread.

Serves 4 as a starter

1 tbsp coconut oil

1 red onion, sliced

2 large cloves garlic, sliced

1.5 inch ginger, peeled and sliced

550g beetroot- cleaned and trimmed

approx 500ml vegetable stock or water

200ml coconut milk

salt &  pepper to taste

300g black beans – cooked and drained

fresh coriander, dill or mint would go nicely

toasted seeds

Sweat your onions in a large pan for a few minutes until soft, add the garlic and ginger. Grate or finely chop your beetroot , add to the pan and cover with your stock or water. Simmer for about 10 minutes until the beetroot is tender. Blend with the coconut milk until smooth add salt and pepper to taste.

Serve with a spoonful of cooked black beans and a sprinkle of fresh herbs and toasted seeds.