BEETROOT SOUP

SERVES 2

PREPARATION TIME: 20 minutes

COOKING TIME: 35 minutes 1 tbsp coconut oil

1 small red onion, finely chopped 4 raw beetroot, peeled and cut into 1cm cubes

1 waxy potato, peeled and cut into 1cm cubes

1 tsp fennel seeds

1 garlic clove, crushed

500ml chicken bone broth or vegetable stock

1 Heat the coconut oil in a large, heavy pan and gently sauté the onion over a low heat for five minutes. Add the beetroot, potato, fennel seeds and garlic and stir, then pour over the broth and bring to the boil.

2 Reduce the heat and simmer for 15 to 20 minutes until the vegetables are soft. Leave to cool for a few minutes, then blend until smooth. Return to the pan and reheat gently. Season to taste.

3 Serve warm with yoghurt, sour cream or crème fraîche and grated horseradish, or served chilled with an ice cube or two, sliced spring onions, radishes and coriander.

Beetroot is rich in nitric oxide, good for blood flow, including the uterus and ovaries