RECIPE: Beetroot, Ginger, Apple & Parsnip Soup

    This recipe links to the post ‘A Symphony of Soup’

    AKA Super duper blood cleansing, antioxidant awesomeness

    • 1/2 tbsp coconut oil
    • 1 medium leek
    • 2 celery sticks
    • 1 tsp fresh ginger, peeled and grated
    • 1 large garlic clove, grated
    • 850ml vegetable stock
    • 4 medium beetroot, peeled and diced
    • 2 medium parsnips, peeled and diced
    • 1 small potato, peeled and diced
    • 1 apple, peeled, cored and diced

    To serve: Fresh dill (optional)

    1. Melt the coconut oil in a large saucepan and add the leek and celery, saute until soft then add the garlic and ginger and cook for 2 minutes.
    2. Pour the stock into the pan then add the remaining ingredients. Bring to the boil then turn down and simmer gently with a lid on until everything is soft; around 25 mins.
    3. Sometimes I fish out a few pieces of beetroot and chop them into a fine dice, blitz the rest until beautifully smooth before re-adding the bits and garnishing with fresh dill.