Creamy Beetroot Soup

Coarsely chop the beetroot, onion, and garlic. Slice the carrots and leek.

• 8.8 oz Beets, cooked
• 1 Onion, yellow (~ 2.8 oz)
• 2 Garlic cloves (~ 0.2 oz)
• 2 Carrots (~ 6.7 oz)
• 1 Leek (~ 6.3 oz)

Heat the coconut oil in a pot over medium heat. Fry the vegetables for approx. 5-7 minutes.

• 2 tsp Coconut oil

Add the vegetable broth, cover with the lid and let simmer for approx. 5-10 minutes until the vegetables are cooked.

• 2 cups Vegetable broth

Toast the sunflower and pumpkin seeds on medium heat in a non-stick frying pan without oil until golden brown and set aside.

• 1 Tbsp Sunflower seeds
• 1 Tbsp Pumpkin seeds

Blend the vegetables with an immersion blender until smooth. Season with salt.

• Salt

Serve the soup in a bowl and top with the roasted seeds, chia seeds, and coconut milk.

• 1 ⁠½ tsp Chia seeds
• 2 ⁠½ Tbsp Coconut milk

Enjoy your meal!