plenty for 4 as a main or 6 as a starter
1 litre organic tomato soup
2 medium organic steamed beetroots
30g basil, or a large handful
2 cloves garlic, chopped
1 medium red onion or small leek, finely chopped
1 tbsp organic butter or coconut butter
400ml/ 1 and a bit mugs of water
Salt and pepper to taste
50-80ml coconut cream/oat cream/normal cream/cashew cream (any cream you like!)
1 cup cooked barley – optional
Simply sautee the onion/leek and garlic in the butter until soft but not browned. Add the water and tomato juice and allow to simmer for 20 minutes. Then add the beetroot, basil and cream of choice and blend till smooth. Season and add the optional barley and bring to the boil.
Serve immediately, perhaps garnish with fresh basil and an extra swirl of cream. Sometimes I blend creme fraiche with a little beetroot juice for a swanky purple look – Yup purple is in fashion!