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Trippy tie-dye soup recipe

Brighten up your winter with this rich, tasty and oh-so-wholesome soup from My New Roots

Serves: 8

Ingredients

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What to do

  • 1. Chop the onions and leeks, and divide them between two separate pots. Divide the coconut oil between the two pots. Heat both pots over medium-high heat and stir to coat the vegetables with the oil. Season with sea salt. Let cook for 5 to 10 minutes, until softened.

  • 2. Mince 3 garlic cloves. Add the minced garlic and the paprika to one of the pots, and cook for another minute. Then add the beetroots and 2 cups / 45 0ml of the broth, and bring to a boil. Reduce the heat and simmer until the beetroots are fork-tender, 15 to 20 minutes.

  • 3. Meanwhile, mince the remaining 4 garlic cloves. Add that minced garlic to the second pot of onions and leeks and cook for a couple minutes. Add the beans, the remaining 21⁄2 cups / 560 ml broth. Bring to a boil, reduce the heat, and simmer until the beet soup is ready.

  • 4. Ladle the bean soup into a blender. Add 1 tablespoon of the olive oil and blend on high speed until completely smooth. Season with salt and pepper. Pour the soup back into the pot.

  • 5. Without cleaning the blender, ladle the beetroot soup into it. Add the lemon juice and the remaining 1 tablespoon olive oil, and blend on high speed until completely smooth. Season with salt and pepper. Pour the soup back into the pot.

  • 6. To serve, ladle one soup into each bowl, followed by the other soup on the other side. Using a toothpick, swirl the soups together into a tie-dye pattern. Have fun with it! Garnish with chopped parsley. Serve hot.

  • Recipe from My New Roots by Sarah Britton, available now from Pan Macmillan Australia.

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