31 Oct nourishing tomato and beetroot soup
gluten free, dairy free, cane sugar free
Hubby and I both caught a nasty cold this week. Actually, I caught it first and gave it to him. Sharing is caring, right? So we have been taking herbal potions and eating nourishing whole foods to get back on our feet. Here’s a nutrient rich, immune boosting soup that’s easy to make, and the colour is just spectacular!
If you want to make this dish vegan or completely dairy/lactose free, just leave out the sheep’s milk fetta garnish.
500g tomatoes, cut into quarters
1 large beetroot (or 2-3 small ones), cut in to 1 inch cubes
1 clove garlic, chopped finely
2 tbsp extra virgin olive oil
1 tbsp balsamic vinegar
1 tbsp coconut nectar (you can use honey or agave syrup if you wish)
a pinch of salt
a few sprigs of mint
a small handful of crumbled sheep’s milk fetta (optional)
Let’s do this!
On a medium heat, grab a large frypan, and add your olive oil, beetroot and garlic. Fry for a minute, being careful not to let the oil get smoky.
Add your tomatoes, stirring occasionally until they are cooked through.
Add your balsamic vinegar, coconut nectar and salt, let it bubble away for a few more minutes, and then transfer to your Optimum blender.
Blend on a medium to high speed until smooth and lovely.
Garnish with mint and fetta.