Roasted Beetroot Soup with Rosemary Walnut Croutons
This rich and creamy soup is sweet with roasted beets and velvety coconut milk. To add a little texture, the dish is finished with crunchy walnut and chia croutons, seasoned...
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Cooking tools:
- Immersion blender
- Oven
- Baking sheet
- Parchment paper
- Saucepan
- Chef's knife
- Cutting board
- Mixing bowl
- Spoon
- Measuring spoon
- Measuring cup
- Ladle
Ingredients
- 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
- ½ cup walnuts
- ¼ tsp chia seeds
- 2 tsp chopped fresh rosemary
- 1 tsp melted coconut oil
- ¼ tsp sea salt
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