Contributing Writer for Wake Up World
This super healthy soup is a great way to make the most of seasonal beetroots and embrace their many health affirming benefits.
I like to use shiitake mushrooms with this blend, for their smokey flavour and fantastic immune support – although you can easily replace with whatever mushrooms you have available.
The creamed coconut block (which comes in solid block form) offers a rich infusion of coconut flavour and extra creaminess.
From my heart to yours,
Trinity’s Beetroot & Shiitake Soup Recipe
Cooking time: 20 minutes
Serves: 3 bowls
• 2 small/medium beetroots (about 300g)
• 800ml water
• 400g squash or pumpkin
• 1 medium sized leek
• 1 to 2cm cubed of ginger (or to preferred taste)
• 100g shiitake mushrooms
• ½ teaspoon sea salt
• 100g creamed coconut block **
• Small handful cashews (optional extra)
** If you can’t find a creamed coconut block, then try using coconut cream instead. I suggest 250ml of coconut cream as a replacement and only 600ml of water, not 800ml.
1. Scrub the beetroot (leaving skin on) and chop into small chunks before tossing into a medium sized pan. Add the water; place the lid on the pan and turn on the heat.
2. Peel the squash; chop into small pieces and toss into the pan.
3. Finely chop the ginger and roughly chop leek before adding to the pan along with the salt and shiitake mushrooms.
4. Once it has come to the boil, turn down to gently simmer for about 20 minutes.
5. Near the end of the cooking time roughly chop the creamed coconut block and add to the pan. Stir in to encourage it to melt.
6. Once cooked (when you can pierce a fork through the beetroot) turn off the heat and blend soup. I find a hand blender useful for this, although a jug blender will work well too.
7. Once served, sprinkle a few cashews on top of each bowl of soup (as an optional extra) and enjoy with your favourite bread.
From my heart to yours,
For more conscious recipe ideas, pick up Trinity’s book Trinity’s Conscious Kitchen, an inspiring collection of delicious vegan, sugar-free, gluten-free recipes for the body, heart and soul.
More articles by Trinity Bourne:
- Trinity’s Carob and Coconut Cake Recipe (Gluten Free, Sugar Free & Vegan)
- Top Tips for Making Deliciously Healthy Salads
- No-Bake Carrot Cake Recipe (Gluten Free & Vegan)
- The Health Benefits of Beetroot – Recipes Included
- Chickpea & Mushroom Burger Recipe (Vegan & Gluten-Free)
- Global Animal Industries – the Ghosts in Our Machine
- All About Avocados – Health Benefits, Tips and Recipes
- Foraging Guide – with 12 Nutritious Wild Plants That Anyone Can Find
- Keeping Slugs & Snails Off Your Veggies – Compassionately
- The Benefits of Lemon Balm – a Must in Any Garden
- Chocolate Paradise Coconut Bar Recipe – Vegan, Raw, Absolutely Delicious!
- Rosemary’s Amazing Health Benefits
- The Superfood Health Benefits of Celery (with Recipes!)
About the author:
Around 18 years ago, during a profound spiritual awakening, the world around her shattered. She became engulfed in a white, universal, timeless, formless light until nothing else existed – other than the nameless truth at the core of all sentient beings. During this life-changing experience Trinity experienced the soul of all other sentient beings, trees, creatures, people as one pulsating energy. Transcending her into a higher realm of unity and oneness, this experience imparted a divine energy that she has been sharing through spiritual work ever since.
Understanding that the energy of our food directly impacts sentient life on all levels, Trinity founded Trinity’s Conscious Kitchen, a website devoted to inspiring the soul through conscious vegan cuisine. She is the co-founder of the Openhand Foundation, an organisation dedicated to the evolution of humankind. She works as the divine complement to her soul mate Open to help facilitate the global Ascension process and feels incredibly blessed to be of divine service.