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Chunky Beetroot & Pumpkin Soup

Course Main Dish
Cuisine Macrobiotic
Prep Time 15 minutes
Total Time 15 minutes
Servings 2 people

Ingredients

  • 2 Beetroot bulbs Cut into small chunks
  • 1 Cup Pumpkin Cut into small chunks
  • 2 Carrots Diced
  • 1 Onion Diced
  • 1 Tablespoon Umeboshi puree
  • 1 Tablespoon Rice syrup
  • 1 Teaspoon Sea salt

Garnish

  • Horseradish
  • Lemon
  • 2 Spring onions

Instructions

  • Place onions, carrots, beetroot, pumpkin into saucepan, add 3 cups water & ½ teaspoon sea salt.
  • Bring to boil and simmer for 15-20 minutes.
  • Add in umeboshi puree by scooping out a little water and mixing it with umeboshi puree to form smooth paste.
  • Add to saucepan with rice syrup.
  • Stir well & taste.
  • If you feel more seasoning is needed, add a little more umeboshi paste.
  • Serve with fine cut spring onions, a teaspoon of sugar free horseradish, slice of lemon.