Hot or cold beetroot soup

A delicious and hearty soup, perfect for summer and winter dining.

SERVES 4 TIME 25 MIN LEVEL EASY

INGREDIENTS

1 tbsp (15ml) olive oil 1 (1 cup/250ml/150g) fennel bulb, thinly sliced 1 (1/2 cup/100g) carrot, grated 2 garlic cloves, peeled crushed 2 x 184g love beets in mild vinegar, cut into quarters 2 cups (500ml) vegetable stock 1 cup (250 m) coconut cream Pinch of salt and pepper Double thick plain yoghurt, to garnish Fresh fennel leaves to garnish

METHOD

1. Using a large heavy bottomed pot, heat the olive oil on medium heat. 2. Saute the fennel bulb and grated carrot until so . 3. Add the garlic and cook for another minute.

4. Add the beetroots to the pot and stir in the coconut cream 5. Cook on low heat for 10 minutes. Using a hand blender, blend until smooth. 6. Season with salt and pepper and serve with a swirl of double thick plain yoghurt and fresh fennel leaves.