4 Medium Beetroot
1 White Onion
1 Small Red Chilli
Thumb portion of Ginger
2 Cloves of Garlic
Handful of Fresh Coriander
2tsp Ground Cumin
1tsp Ground Turmeric
Salt & Pepper
Optional Tin of Coconut milk (if you like it nice and creamy)
Optional sunflower seeds to top
Chop the beetroot into chunks and steam or boil for 15 minutes until soft.
Chop the parsnips, drizzle in olive oil and roast in the oven for 20 minutes on 180c. This will add a naturally sweet and delicious flavour to the soup.
Slice the onion, herbs and carrot and add to a pan with the ground spices.
Once cooked, add the beetroot and parsnip to the pan with the other ingredients and pour over 2 pints of boiling water. Season with salt and pepper.
Boil and then simmer for 25 minutes. Add fresh coriander and grate over the ginger before blending.
If you like a creamy soup, add a tin of coconut milk gradually whilst blending.
Box up into portions and enjoy!