Beetroot and Ginger Love Soup
This deliciously creamy, hearty 'love' soup will fill you and your baby with nourishing goodness. It is perfect as a sippy cup blw recipe and really yum!
Ingredients
- 3 tablespoons olive oil
- 1 large red onion
- 6 cloves garlic
- 10 g fresh root ginger
- 1 small head broccoli
- 2 medium raw beetroot roughly around 600g
- 800 ml Homemade stock* chicken/turkey/vegetable (see note below)
- 400 ml coconut milk
- 1 bay leaf
- 1 large sprig fresh thyme
- Yogurt and bread to serve
Method
- Roughly chop the onion, then heat oil in a large saucepan and gently fry over a low heat until they become sticky and sweet. This takes about 8-10 minutes.Roughly chop the garlic and ginger then add to the saucepan and cook for a further 2 minutes making sure not to burn the garlic.Tear apart the broccoli add to the pan then wash and roughly chop the beetroot and stir both of them into the onion mixture.Pour in the stock, coconut milk then add the bay leaf and thyme leaves.Bring to the boil then simmer for 15 minutes. The beetroot should be al dente (so still have a little bite to it).Blitz up using a stick blender or liquidiser until it is smooth and creamy pink.To Serve; garnish with a little fresh yogurt and homemade bread croutons*.
- Note: to make crouton hearts – cut bread into heart shapes. Brush a little olive oil over each side then bake for 3-4 minutes until they are a little crispy. This helps them stay on the top of the soup. They also will get soft after a few minutes for little mouths.
*
Recipe Notes & Tips
Making stock is one of the easiest things you can do. Just cover the leftovers from a chicken (bones and all) with water. Add a few carrots and an onion roughly chopped, a bay leaf. Bring to the boil then simmer for a few hours. The longer the better especially if you have an organic chicken or turkey. For this recipe I used stock I had from our christmas turkey which I froze into portions. It was super thick so I used 1/2 stock and 1/2 water.