Name: Roasted Beetroot Soup with Rosemary Walnut Croutons
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Ingredients: 4 medium beetroot; 4 cups hot vegetable stock; 2 cloves of garlic; 2 tbsp olive oil; 1 small red onion; 1 tbsp chopped fresh rosemary; 1 tbsp grated fresh ginger; 1/4 cup coconut milk plus extra to serve; a generous pinch of sea salt; a pinch of black pepper; 1/2 cup walnuts; 1/4 tbsp chia seeds; 2 tbsp chopped fresh rosemary; 1 tsp melted coconut oil; 1/4 tsp sea salt

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Roasted Beetroot Soup with Rosemary Walnut Croutons

This rich, creamy soup is naturally sweet due to the roasted beetroot and velvety coconut milk. To add a little texture, the dish is finished with crunchy walnut and chia croutons, seasoned with a little rosemary and sea salt. A hearty and vibrant dish, this is a warming addition to your lunch.

Prep Time10 mins

Cook Time1 hr

Total Time1 hr 10 mins

Ingredients

For the soup

4 medium beetroot
4 cups hot vegetable stock
2 cloves of garlic
2 tbsp olive oil
1 small red onion
1 tbsp chopped fresh rosemary
1 tbsp grated fresh ginger
1/4 cup coconut milk plus extra to serve
a generous pinch of sea salt
a pinch of black pepper

For the walnut croutons

1/2 cup walnuts
1/4 tbsp chia seeds
2 tbsp chopped fresh rosemary
1 tsp melted coconut oil
1/4 tsp sea salt

Instructions

Preheat the oven to 200°C/180°C fan assisted.
Peel the beetroot and slice in half. Arrange on a shallow oven tray and drizzle with a tablespoon of olive oil. Place in the oven to roast for 35-45 minutes until tender and caramelised.
Whilst the beetroot cooks you can prepare the walnut croûtons. Add all the croûton ingredients to a small mixing bowl and stir together well to combine, ensuring the walnuts get evenly coated in the seasonings and seeds.
Line a shallow oven tray with silicone-free baking paper. Tip the nuts out onto the oven tray and spread evenly.
Once the beetroot is cooked, remove from the oven and set aside. Reduce the oven to 160°C/140°C fan assisted.
Transfer the walnuts to the oven to bake for 15 minutes, turning halfway through. Set aside to cool completely.
Heat a tablespoon of olive oil in a large pan over a low/medium heat and sweat the garlic and onion until tender.
Add the chopped rosemary and fresh ginger to the pan and stir to combine.
Dice the cooked beetroot and add to the pan, season with salt and pepper and stir well.
Add the hot vegetable stock to the pan and bring the soup to a boil, then reduce to a simmer for 10 minutes.
Add the coconut milk to the pan and stir through the soup.
Transfer the soup to a blender and blend until silky smooth.
Scatter with walnut croutons to serve and an extra drizzle of coconut milk if desired.

Notes

CNM recommends the use of organic ingredients.

Recipe from the CNM Natural Chef Kitchens at the College of Naturopathic Medicine.

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