There’s something to be said about putting yourself out there and well, creating a blog about what I love has only spurred me on to thinking of creative ways to share and exchange my recipes with more people near and far.
So this is my idea of sharing, in a totally fun way as well!.. Let’s call it the Food Blogger Challenge.
I reached out to my dear friend Viola about doing a guest post after reading her awe-inspiring blog, M O D E R N N A T U R E that ties in nutritional food choices in your everyday cooking. Viola enthusiastically agreed to take part in this challenge and I’m ever so grateful. She’s grown into such a beautiful woman and I cannot get over how holistic her lifestyle has become, which is so inspirational!
Here’s the deal, I gave her two main ingredients to work with to create her recipe; beetroot and coconut.
Without further ado, I am delighted and honoured to have a fellow blogger and friend here today to share her beautiful creation.
As soon as Alicia told me my chosen ingredients…my mind was just flowing with creativity. Chocolate beetroot brownies with coconut icing. Red velvet smoothie with beetroot, cacao and coconut mylk. And then I thought… what about a soup?
We both agreed to keep it seasonal produce wise and since its starting to get cooler here in Australia (started seeing a few UGG boots at the 6am yoga classes) I figured a soup would be fitting.
The ginger, garlic and hint of chilli add warmth and pair really nicely with the grounding, earthy flavour of the roast beetroot.
I would definitely recommend this for your next girls night in…or it would also be great to have before a night out. Not heavy on the tummy and also, very liver friendly. Maybe it would be worth doing a double batch so you have some for the next day after your Friday night escapades?
Warming coconut + roast beetroot soup
Makes enough for 2
I n g r e d i e n t s
600g beetroot ( about 3 medium sized beetroot)
1 can organic coconut milk
1 shallot (red onion works great too)
3 cloves garlic
18g fresh ginger (about the size of half your thumb)
Extra virgin olive oil, as needed
Good quality sea salt
Garlic chives (optional)
M e t h o d
- Preheat your oven to 200 degrees.
- Wash your beetroot and chop into 1-2 cm pieces. Together with your garlic cloves and sliced ginger, create a package out of aluminium foil and place in the middle. Cover with olive oil, salt and pepper and cover well.
- Cook for 1 hour and 15 minutes or until tender.
- Onced you’ve checked the beetroot pieces and theyre all quite soft, place the roast vegetable mix into your blender along with the coconut milk (leave about a tablespoon in the can if you wish to decorate your soup as shown in the picture).
- Blend until smooth then taste. Add extra boiling water (up to ½ cup) and salt if needed. If you like a little extra spice, add a pinch of cayenne pepper.
- Blend once last time. Serve with any herbs you like. Garlic chives work a treat.
+ You could swap out the beetroot for sweet potato or carrots if you’d prefer!
+ The smaller your beetroot pieces, the less time they will need to roast in the oven.
+ Make sure you close the foiled package quite well.
+ Tried and tested? Let us know what you think!
But don’t stop here! Head on over to M O D E R N N A T U R E to show Viola some love. I guarantee you’ll feel inspired too.