Roasted Beetroot Soup with Black Bean Salsa | Detox Kitchen

Ingredients

• 50g ginger, peeled and chopped
• 5g garam masala
• 1.5g turmeric
• 1g salt
• 250ml veg oil
• 1L filtered water
• 50g dried mushroom
• 10g fennel seed
• 5g star anise
• 50g peeled ginger, sliced thin
• 2 cloves crushed garlic
• 50ml white soy
• 10g Dashi Powder
• 2 leeks, whites only, sliced fine
• 2 shallot, sliced fine
• 10g,button mushroom, sliced fine
• 2 sticks celery, sliced fine
• 2 cloves garlic, sliced fine
• 50g extra virgin olive oil
• 1 tsp Maldon salt
• 2 large beets or 400g beetroot
• 2g coriander seed
• 2g cumin seed
• 2g smoked paprika
• 2g ground cinnamon
• 700g mushroom broth
• 250g black beans, drained
• 50g red chilli, deseeded and brunoise
• 50g shallot brunoise
• 50g ginger, peeled and brunoise
• 50g chives, finely sliced
• 50g dill fronds, finely chopped
• 50g coriander stem, finely sliced
• 5g cumin, toasted and ground
• 5g ground black pepper
• 10g Maldon salt
• 1 lemon, zest of
• 50g crispy onions