Creamy Beetroot Soup

 

Ingredients:

1 red capsicum

2 medium celery sticks

2 cups cucumber (peeled and chopped)

2 cups beetroot (grated or chopped, with peel)

1 cup cherry tomatoes

½ tsp Himalayan salt

½ tsp organic onion powder

1 teaspoon local unpasteurised honey

Small handful of fresh basil leaves

1 tsp grated ginger

1/8 cup olive oil

1 Tbsp apple cider vinegar

4 sundried tomato halves (soaked in water for a few hours)

1 to 1½ cups of water (depending on desired texture)

Method:

Blend all ingredients in the blender until desired temperature is achieved. Place ingredients in order listed and start on slow then increase speed of blender. Garnish with chopped vegetables or sprouts of your choice. For example sliced avocado and a sprinkle of chilli flakes go really well.  You can also add a local organic sour cream or yogurt on top if desired.