Bright pink Beetroot and Sweet Potato Soup
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1 tbsp olive oil
1 tbsp coconut oil
1 onion, chopped
2 carrots, chopped
2 celery sticks, chopped
1 garlic clove
2 raw beetroots
1-2 sweet potatoes (about 400g)
1 ltr vegetable stock
Add the oils to the pan and heat. Add the onion, carrot, celery and garlic and fry gently for 5 minutes.
Add the beetroot and sweet potatoes with the stock. Simmer for 3 minutes.
Pure until smooth and ready to serve.
Chocolate and coconut together is just heaven. And the consistency of this mousse is simply perfect once it has set. You can choose to sprinke with chopped chocolate, toasted coconut flakes or a few berries but it’s also great just as it is.
The recipe is for 4 portions.