Not only is beetroot great for boosting stamina and making muscles work harder, it also contains potassium, magnesium and iron as well as vitamins A, B6 and C, and folic acid. Lowers blood pressure and cleans your blood. I added in-season apples to sweeten the soup slightly.
4 small raw beetroots roughly chopped 1 medium onion roughly chopped 1 clove garlic chopped 2 large red apples cored and roughly chopped 2 small sweet potatoes roughly chopped 1 vegetable stock cube 1 tablespoon coconut oil (optional) 1 pinch of cayenne pepper (optional) 1 handful gogi berries 1 handful chopped fresh coriander salt and pepper to taste water to cover.
Wash all the veggies and roughly chop.. Heat coconut oil in stock pan (oil optional, if you want an oil free meal you can use water instead). Chop onion and garlic and add to pan, cook for a couple of minutes on a low heat until onions are soft. Add the chopped beetroot, apples and sweet potato, salt, pepper and a pinch of cayenne pepper (cayenne is optional. You can add more cayenne depending on if you like it spicy). Stir. Cover with water, bring to the boil and simmer until the beetroot is nearly soft, approximately about 15 minutes. Remove from the heat and put into a blender and whizz until smooth. Meanwhile soak the gogi berries in hot water for a few minutes until soft and drain, set aside. Chop the fresh coriander. Pour soup into a bowl, sprinkle over the gogi berries and coriander and serve with crusty bread.