When I began prepping the vegetables, I wondered what colour the soup would be, considering most of the vegetables were orange and green, but the overpowering natural purple of beetroot won the day.
1 large sweet potato
6-8 small (golf ball size) beetroot or 3 large
1 handful of cashew nuts
1 stock cube
5 cups of water
2 garlic cloves
1/2 teaspoon of ground black pepper
2 teaspoons of paprika
2 cubes of frozen spinach
1 handful of peas
1 tablespoon of fresh corriander
1 tablespoon of chia seeds
1/4 cup of coconut milk
Sunflower seeds to season
Begin by boiling the water, peel the sweet potato, carrots and beetroot, then chop into chunks. Dice the garlic.
Add the stock cube to the water, add the sweet potato, carrots, beetroot, cashew nuts, garlic, paprika and black pepper.
Leave to simmer on medium heat for around 20 minutes, until the vegetables are soft. Spoon half the pan contents into a blender. Leave enough space to add the; chia seeds, spinach, peas and coriander. Blend until smooth, you may need to use a tamper. Pour back into the pan and blend the remaining soup, then stir in the coconut milk.
Heat through and serve with sunflower seeds, coconut milk and fresh herbs to garnish.
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