Moroccan Beetroot Soup

The colour of this soup is just incredible. The earthiness from the beets and the Matcha croutons are a match made in heaven. The quirkiness reminds me of something you might find in Charlie and The Chocolate Factory.

serves 4

What you need

For the soup

1 litre of vegetarian Moroccan soup stock

1 cup of coconut milk

6 medium potatoes

2 medium beetroots

2 cloves of garlic, skin on and wrapped in foil

Juice of 2 lemons

Salt to season

For the croutons

Some stale bread

Olive oil

1/4 cup pistachios

2 teaspoons matcha powder

Sea salt

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What to do

For the soup

Roast the beets and garlic cloves, with skin on, in 200C fan forced oven for about an hour, or until the skin of the beets is starting to bubble. Remove from oven and allow to cool to the touch.

Peel the potatoes and halved them, then place them a large saucepan with the stock and boil until soft. Allow to cool for a bit. Then mix all ingredients in a blender until totally smooth. Enjoy with crouton and extra lemon juice.

For the croutons

Cut up the bread in nice little squares and cover with some olive oil. Bake in 200 the over for about 10minutes or until golden brown. Remove and allow to cool. Place pistachios and sea salt in a small food processor and pulse until a powder forms, then add the match and pulse again. Pour the powder into a glass jar with a lid, toss in a handful of croutons at a time and shake jar until the bread is all covered in the powder.

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