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Beetroot soup with kale

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Beetroot soup recipe
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Cooking time: 25 mins

This striking beetroot soup has a lovely, earthy flavour thanks to the addition of kale. Serve with crusty bread for the perfect winter supper.

  1. Melt the coconut oil in a pan and add the onion, garlic and celery. Cook for 5 minutes over a medium heat, or until soft but not coloured
  2. Add the beetroot, stock, water and a little seasoning to the pan, then simmer for 15 minutes
  3. Meanwhile, toast the seeds in a dry pan until they start to pop. Remove and set aside to cool until ready to serve
  4. Add the kale to the pan and cook for a further 5 minutes, then blend until smooth – this might take several minutes. For a smoother consistency, strain the soup through a sieve into a clean pan
  5. Return the pan to the heat and stir in the horseradish and a little more oil, if required, plus seasoning to taste
  6. Divide between serving bowls and finish with a swirl of Greek yoghurt, chopped coriander and the toasted seeds