Beetroot soup with feta and sourdough croutons

This soup is super easy to make with the Thermomix. It is a brilliant  immune system. I am a big lover of beetroot in any shape and form. The fabulous colour, the taste and it is really versatile, it makes it the perfect vegetable. the point of roasting the beetroot beforehand adds a more intense aroma to the soup. This soup can be prepared ahead of time and it freezes well.

The benefits of beetroot are well know being a good source of iron and folic acid. It also contains nitrates, magnesium and other antioxidants (notably betacyanin). More recent health claims suggest beetroot can help lower blood pressure, boost exercise performance and prevent dementia.

The ginger is amongst the healthiest (and most delicious) spices on the planet. It is loaded with nutrients and bioactive compounds that have powerful benefits for your body and brain.

Coconut milk is highly nutritious and rich in fibre, vitamins C, E, B1, B3, B5 and B6 and minerals including iron, selenium, sodium, calcium, magnesium and phosphorous. Unlike cow's milk, coconut milk is lactose free so can be used as a milk substitute by those with lactose intolerance.

All and all a super healthy soup. This soup can also be made without the thermomix of course, but it will take a lot longer.

Ingredients

Thermomix beetroot soup:

500g beetroot, scrubbed

2 tablespoons olive oil

1 leek

1 small green Apple

1 big onion can be red

small carrot

30g fresh ginger

1 litre vegetable stock

1 tablespoon lemon juice

1 can coconut milk

small handful of corriander

To serve: small handful of coriander finely chopped,  100 grs of crumbled feta cheese and a small loaf of sourdough

Preheat the  oven to 200°C. Top and tail the beetroot and cut into bite sized chunks. Place on a tray lined with greaseproof paper. Toss with 1 tablespoon of olive oil and roast in the oven for 25/30 minutes.

Meanwhile, roughly chop the leek, onion, apple, carrot and ginger and place it in the Thermomix mixing bowl. Chop it on setting 5 Sec. / Speed 5. Add the remaining olive oil and cook on setting 10 Min. / Varoma / Speed 1 / No measuring cup.

Add the cooked beetroot and stock and boil again on setting 6 Min. / Varoma / Speed 1. Meanwhile, heat the grill to high and put the sourdough croutons on a baking sheet drizzled with the remaining 1 tbsp oil and toast until golden. Once the soup has cooked, add the lemon juice and coconut milk and slowly start whizzing it up. Starting on setting 5, slowly increase the speed to 9 until completely smooth. Garnish with the corriander and serve immediately.

If you don’t have a Thermomix, chop the onion, carrot, leeks and ginger into fine slices and place in a large saucepan with the remaining olive oil. Fry for 10 minutes on medium heat. Add the cooked beetroot and vegetable stock and boil again for another 5 minutes. Once cooked, add the lemon juice and coconut milk and transfer into a blender. Blend until smooth and serve garnished with the crumbled feta cheese and the croutons.