Beetroot is packed with antioxidants and nutrients such as beta-carotene, folate, potassium, vitamin C, iron and fibre. The purple pigment contains antioxidants that help protect cells from free-radical damage, preventing the risk of heart disease and certain cancers.
Enjoy this soup hot in the winter and at room temperature in the summer.
4 extra large roasted beetroot
3 cloves of roasted garlic
150 grams of organic raw cashews
¼ of a bunch of Fresh Dill
1 litre Vegetable stock
200mls Coconut milk
Season with Maldon sea salt and cracked black pepper to taste
Roast beetroot in their skin until cooked. Peel and roughly chop when cool. Blend all ingredients except for the coconut milk in a blender until smooth.
Add the coconut milk last.
Recipe by Golden Door Executive Chef David Hunter