Beetroot Soup

Beetroot Soup


2 cups room temperature filtered water
2 large beetroots (peeled)
2 whole tomatoes
8 large strawberries (with stem)
4 shallots/spring onion stalks (without root)
Honey, to taste.


Put all the fruit and vegetables into a food processor and blend until roughly chopped.

Transfer to pot, add water, stir to combine and heat until almost boiling.

Blend with a bar mix if you desire a smooth finish, otherwise leave ingredients chunky to serve.

Stir through a teaspoon of honey at a time to your desired taste.

Credits: Raw Blend

Photo Credits: Martin Poole