The beetroots at the moment are delicious, and they are so good for you!  This soup is so easy to make, very quick and perfect for a chilly evening; warming and with a little kick to warm you from the inside out. This recipe makes enough soup for two people (or 1, if you are hungry!).

Ingredients

2 small onions
1 clove garlic
1 tbsp olive oil
2 beetroots
1 litre of vegetable stock
pinch of dried chilli flakes
1 tsp cumin
1 tbsp coconut yoghurt

Method

Finely chop the onions and garlic glove. In a Saucepan, pour in the olive oil and "sweat" the onion/garlic for 5 minutes. In the mean time, chop the beetroot (or use a food processor) and add to the onion/garlic with a little water and cook for a further 5 mins.  Add the chilli flakes (to taste) and cumin.

Add the vegetable stock and cook for a further five minutes until the beetroot is tender (this might depend on how small you chopped it in the first place). Once it is cooked, use a handheld blender to blend to the consistency you like. Add the coconut yoghurt when you serve.