Beetroot & Kumara Soup – Maddy Bellcroft @ Nourishfull

Cut 1kg beetroot (peeled) & 500g kumara into chunks & place into a large pot.

Add 4c vegetable stock (or bone broth if you have it), 1 diced onion, 5 minced garlic cloves, 1t salt, 1/2t chili powder & 1/2t smoked paprika.

Bring to boil then simmer for 20-30m until beetroot is soft.

Add 1can chickpeas, drained & rinsed, 1T miso paste & 2T lime juice, mix and then blend.

Return soup to low heat & warm through again. Add extra water/stock if needed or for a creamier taste, dollop some coconut cream.

Top with chopped parsley.

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