How to prepare

Baking the Beetroot

1. Leave medium sized beetroot whole for the fullest flavour or cut larger beetroots into pieces of the same size and place in a baking tray - no need to peel before cooking.
2. Drizzel with Cold Pressed Olive Oil, and sprinkle with ground salt and black pepper.
3. Heat the oven to 400 F (200 C/Gas Mark 6)
4. Bake the beetroots for 40-45 minutes until soft (but not shruken).
5. Rub off the skin with kitchen paper ready for adding to your soup for cooking.

Preparing the vegetables

1. Peel and chop the onions.
2. Peel and chop the carrots.
3. Peel and finely chop the ginger.
4. Cut a few parsley leaves for garnish or chop a handful to sprinkle on the soup when it is ready (for an extra boost of Vitamin C).

How to cook

1. Gently heat oil and butter if required in a large saucepan (with lid).
2. Gently sauté the onions and ginger in the melted oil/butter until onion is soft.
3. Add all the carrots and beetroot and saute for a few minutes until glazed.
4. Add the vegetable stock with enough filtered water to fill a large pan.
5. Simmer gently on the lowest heat with the saucepan lid on for about 30-40 minutes until all ingredients are soft. Check in every 5-10 minutes or so to stir and add a little water to reduce if too thick at this point.
6. Check flavouring and add salt and pepper to taste (some vegetable stocks contain salt/pepper which may be enough).
7. Cool slightly and blend ingredients in a large food blender or use a hand blender to blend until smooth.
8. Consistency should be just a little too thick which is then thinned with a cup of raw coconut milk.
9. Pour into soup bowls with a sprig of parsley or chopped parsley to garnish.
10. Add a final swirl of raw coconut milk for the finale.
11. Serve hot with a slice crusty bread and butter.

How to freeze

1. Soup is perfect to freezing in either a large container or small single portion containers.
2. Pour remaining soup into containters, leaving the lids off until cool.
3. Label the containers with the name of the soup and the date frozen.
4. Store for around 3 months in a freezer maintained an even temperature throughout.

Recipe adapted from a Riverford Farm Recipe - Beetroot Soup

Going Organic

The main reasons to 'go organic' is to ensure that the food we are eating is free from harmful chemicals and genetically modified organisms (GMOs).

GMO foods are engineered to be used in conjunction with a single harmful chemical such as Round Up or Agent Orange. Buying organic means taking a stance against chemical producing corporations that have polluted the world’s food and fields, and continue to do so.

According to Riverford Farm who carried out research with the University of Exeter to substantiate the sustainability of their food, organic farming is kinder to the planet when synchronised with Nature and brings many benefits.

Benefits include the protection of natural resources, such as fresh water and healthy soils; encouragement for wildlife with up to 50 per cent more wildlife present on organic farms; the avoidance of food pollution from artificial chemicals, pesticides or fertilisers; less energy used per kilo of food produced, and the capture of CO2 in the soil which is vital for growth and general good health.

I receive a box of organic fruit and vegetables every 1-2 weeks and have learned how to make the best use of all the fruit and vegetables delivered. I have learned how to cook delicious recipes from scratch and I freeze batches of food to ensure I can eat healthily when I am on the move or too busy to make my own meal. Organic produce at Riverford is slow grown for flavour on farms in the British Isles and France. Packaging is compostable and they deliver directly to your door.

By clicking on Riverford Farm and placing an order we both receive a £15 discount - that's a helping hand for you, for me and for our organic farmers.

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