Simple Beetroot Soup

Rich in anti-ageing antioxidants, this deliciously simple soup from Zoe Bingley-Pullin is as good for you as it looks.


  • Extra virgin olive oil
  • 1 leek, outer leaves removed, washed and finely sliced
  • 1-2 cloves garlic, crushed
  • 4 medium sized beetroot, peeled and chopped roughly
  • 1 cup cauliflower florets, roughly chopped
  • 1 400ml can coconut milk, reserve some for drizzling
  • 500ml vegetable stock
  • 1 tbs tahini
  • 1 tbs Bioglan Organic Beetroot Powder
  • 1-2 tbs pumpkin seeds and crushed walnuts
  • ½ bunch parsley, chopped
  • Salt and pepper, to taste


Step 1.
Heat extra virgin olive oil in a medium sized saucepan over medium heat, add leek and cook for 4-5 minutes. Add garlic and cook for a further 1-2 minutes.

Step 2.
Add beetroot and cauliflower to the pan and fry off for 1-2 minutes before adding coconut milk and enough stock to cover the mixture.

Step 3.
Simmer for 20-30 minutes until beetroot and cauliflower are tender. Take off the heat and stir in the tahini and beetroot powder and season to taste.

Step 4.
Transfer to a blender or use a stick blender to blend the soup to a puree. Top with a drizzle of coconut milk, a mixture of nuts and seeds, and chopped parsley to serve.

Serves 2