Roasted Beetroot Soup with Rosemary Walnut Croutons - Vegan Recipe Club

Ingredients

• For the soup
• 4 medium beetroots
• 4 cups hot vegetable stock
• 2 cloves of garlic
• 2 tbsp olive oil
• 1 small red onion
• 1 tbsp chopped fresh rosemary
• 1 tbsp grated fresh ginger
• ¼ cup coconut milk plus extra to serve
• A generous pinch of sea salt
• A pinch of black pepper
• For the walnut croutons
• ½ cup walnuts
• ¼ tsp chia seeds
• 2 tsp chopped fresh rosemary
• 1 tsp melted coconut oil
• ¼ tsp sea salt