Nourishing Tomato and Beetroot Soup


As the weather cools down it’s inevitable we start to crave soups and hearty warm winter meals. And god knows after this weekend we’re all going to need some good healthy meal ideas to make up for all the chocolate being consumed. So here’s a nutrient rich, immune boosting soup that’s easy to make from my favourite naturopath and healthy eating guru Jules Galloway. I made this one last night, it was delish and the colour was spectacular!

Jules has a new healthy raw dessert ebook on pre order now. I highly recommend it for anyone wanting some healthy, raw meal ideas.

If you want to make this dish vegan or completely dairy/lactose free, just leave out the sheep’s milk fetta garnish.

500g tomatoes, cut into quarters

1 large beetroot (or 2-3 small ones), cut in to 1 inch cubes

1 clove garlic, chopped finely

2 tbsp extra virgin olive oil

1 tbsp balsamic vinegar

1 tbsp coconut nectar (you can use honey or agave syrup if you wish)

a pinch of salt

a few sprigs of mint

a small handful of crumbled sheep’s milk fetta (optional)

Let’s do this!

On a medium heat, grab a large frypan, and add your olive oil, beetroot and garlic. Fry for a minute, being careful not to let the oil get smoky.

Add your tomatoes, stirring occasionally until they are cooked through.

Add your balsamic vinegar, coconut nectar and salt, let it bubble away for a few more minutes, and then transfer to your Optimum blender.

Blend on a medium to high speed until smooth and lovely.

Garnish with mint and fetta.

Serves 2