Beetroot, sweet potato and ginger soup
YOU WILL NEED
1 onion, chopped 1 tbsp coconut oil 2 cloves garlic, sliced 1 knob ginger, minced 1 tbsp ground cumin ½ tsp chilli flakes 2 medium sweet potatoes, cut into bitesized chunks 4 cooked beetroots 500ml vegetable stock 1 can coconut milk Salt and pepper Fresh watercress 2 tsp cumin seeds
DIRECTIONS
■ Fry the onion with the coconut oil on a medium heat until lightly browned. Add the garlic, ginger, cumin and chilli flakes and fry for a further 1-2 minutes.
■ Add the sweet potato, beetroot and stock, and simmer for 15 minutes until the sweet potato is soft.
■ Blitz with a hand blender or processor and then add the coconut milk, salt and pepper.
■ Top with watercress leaves and cumin seeds.
Recipe and image courtesy of Florette, florettesalad.co.uk