Beet Soup

INGREDIENTS

  • 5-6 beets
  • Bunch of rosemary
  • Olive oil for coating
  • 2 tbs of honey or rice malt syrup
  • 1/2 lime
  • 1 tbs of cumin with 1tbs smoke paprika (optional)
  • 1 tbs maple syrup
  • Pinch of rapdura or coconut sugar
  • 1 cup veg stock
  • 1 lime
  • 150 g walnuts

METHOD

Cut your beets into wedges sprinkle with salt pepper, rosemary and oil and bake at 180 fan forced until soft remember to turn your beets half way through to even out cooking this will take 30-40 min depending on size, next get your nuts toasting in a try line with bake paper add nuts maple syrup and sugar toss until coated and bake for 10-15 min or until golden and fragrant, once done pull out and let cool. Once beer roots have finished baking until soft and set aside to cool place in a blender with your beg stock (if using spices place in a small pan and toast for 1 min or until fragrant then add to blender) I also add a little bit of coconut cream around 2/3 cup to make it extra creamy. Add salt and pepper to taste and serve with coconut yoghurt or Greek top with your nuts bit of dill and a squeeze of lemon juice for a bit of zing and enjoy this can be served warm or chilled.