This soup came about from conversations with a good friend about making beetroot soup. I was inspired to have a try making my own recipe; this resulted in a taste off with the both of us creating very different soups. I love the bright red colour of this soup and that beetroots are fantastically good for you.

Recipe

1 kg beetroot, peeled

500g kumara or sweet potato

4 cups veggie stock (plus extra water if needed)

5 cloves garlic minced

1 medium onion

1 tsp salt

½ tsp chilli powder

½ tsp smoked paprika

1 tbsp miso paste

1 can chickpeas, rinsed and drained

2 tbsp lime juice

½ cup coconut cream – optional

Cut kumara and beetroot into small chunks and place in a large pot, add stock, diced onion, garlic, salt and spices. Bring to the boil them simmer for 20 – 30 min until the beetroot is soft.

Add chickpeas, miso and lime and then blend using a food processor or hand held blender.

Return the soup to a low heat and warm through, you can add extra water or stock if needed here.

For a creamier taste serve swirled with a dollop of coconut cream or top with fresh chopped parsley.