Beetroot, parsnip and coconut soup with horseradish

Ingredients

3 large beetroot, ends trimmed (Oamaru Organics, Ettrick Gardens)
1 large parsnip (Oamaru Organics, Caithness Farms)
1 garlic head (Rosedale Orchard)
Tbsp + 2 tsp cold-pressed coconut oil, a bit more if melted
1 onion, coarsely chopped
750 ml (3 cups) vegetable stock
1 can (400 ml) full-fat coconut milk
1-2 tsp horseradish
Sea salt & black pepper, to taste
2 tbsp lemon juice + zest of 1 un-waxed lemon
Fresh dill, lemon zest, nuts or seeds of choice, to serve (NZ Nuts)

Method

Preheat oven to 200°C.
Wash the vegetables. You can leave the skins on (there’s a whole lot of nutrient in the skins) or peel off.
Cut beets and parsnips in small wedges or cubes, coat very well in 1 Tbsp coconut oil. Use hands if needed.
Cut the top of the garlic head to expose all the cloves, and place in the centre of the baking tray. Roast for 30 minutes.
Heat 2 tsp coconut oil in a large pot. Add the onion and sauté until soft.
Add vegetable stock, coconut milk (reserve some for serving), ginger, salt and pepper. Mix to combine.
When it starts to boil, add roasted vegetables and reduce the heat. Simmer for further 5 minutes.
Lastly, add the lemon juice.
Using a hand blender or food processor (or you could use a magic bullet or blender), puree until completely even and smooth. If too thick, add a bit of boiling water.
Serve with a drizzle of coconut milk, fresh dill, lemon zest and pistachios or other nuts/seeds.

Comments

Parsnips, interestingly enough, are high in Vitamin C and manage sugar blood levels and horseradish is a natural gastric juice stimulant, which aids digestion. Both parsnip and horseradish are good sources of folic acid, same as beetroot, making this dish perfect for cleansing you and your blood.