Beetroot soup with chestnut

Beetroot soup

1 large beetroot
1 onion
2 cloves garlic
½ dl nuts (Chestnuts, pine nuts or cashew) Optional.
2 cm fresh ginger
fresh rosemary
5 dl coconut milk
Juice from one lime
Himalaya salt


Steam or boil the beet. Let cool, then peal it and cut in big cubes.
(You can steam the beet the day before. Refrigerate the beet until you make the soup.)

If you like to add some nuts for more taste and thicker texture, then first add the nuts to a dry pan and roast them for a bout 10 min on medium heat.

Chop onions and fry in olive oil in a pan until it starts to caramelize. Chop the cloves and add.
Then pour 1 dl of water into the pan and let it boil for ca 5 min, until the water is vaporized.
Add ginger, rosemary and cumin, salt and pepper.
Add the lime juice, coconut milk and nuts and simmer for ca 5 minutes.

I picked my own chestnuts, it is season now here in Andalucia, Spain. I baked them in the oven, peeled and crushed them, then added to the soup. It gave the soup a round, warm and earthy taste.
The combination whit the beetroot was so delicious.
In autumn season you can by them fresh in some vegie stores or ready cooked.

In a blender, place the beetroot and the mixture from the pan, and blend to soup.
Add water to your desired texture.
More salt and pepper to taste.

Garnish with nigella seeds and nigella oil.

The color and taste of this soup is heavenly and will warm your soul.