Cardamome, Coriander, Ginger Beetroot & Parsnip Soup

When there's a storm outside, there's nothing like a warm, hearty soup to calm the mind, body & soul.

Beetroot offers a multitude of health benefits & vitamins, from being a good source of iron, folate, & magnesium, to helping improve exercise performance, lower blood pressure, and prevent dementia. 

This recipe serves 1 person

It is Vegan & Gluten Free

Packed with iron, fiber, magnesium


Ingredients for the soup

  • 1 medium beetroot
  • 1/2 whole parsnip
  • 1 tsp ginger power or freshly grated ginger
  • 1 tsp coriander
  • 1/2 tsp cardamome
  • 1 tbsp coconut cream 
  • 1/4 cup almond milk
  • Pinch of salt

Method for the soup,

  1. For the beetroot, I would recommend doing this the night before. Wash and scrub the beetroot, then boil it with the skin until it is soft and tender for ±45 minutes (depending on the beetroot's size) 
  2. Let it cool down, peel it and place in the fridge 
  3. Or, you can do it the same day of course but it will take longer to create this entire recipe
  4. Once your beetroot is cooked, peel it and cut it into small pieces
  5. Place the beetroot in the blender, with the rest of the ingredients and mix until creamy smooth 
  6. Then heat it in a pot prior to serving (once the parsnips are ready) 

For the parsnip, 

  1. You have two choices, either you can boil it or bake it
  2. First peel your parsnip and cut it into half moon shapes or simply bite sized pieces
  3. If you choose to boil the parsnip, simply boil water, and once it is boiling add the parsnip pieces in for about 10-15 mins until soft and tender
  4. If you choose to bake, you need to preheat the oven to 190 Celsius or 375 Farenheit
  5. Coat your parsnips with a light touch of olive oil
  6. Place in the oven, bake for ±15mins (depending how small your pieces are it could be just 10mins) 

Once everything is ready, as in both the beetroot soup and the parsnip, 

place the parsnip pieces at the bottom of your soup bowl with a touch of olive oil (keep some parsnip pieces for the toppings/decor) 

Then add your beetroot soup on top of it 

Followed by your chopped raw or toasted pistachios



  • 1/2 cup brown rice (50g)

Method for the brown rice, 

  1. In a pot, on medium heat, add a little bit of olive oil
  2. Once the oil is warm, add your ½ cup or 50g of brown rice
  3. Mix the rice for 2 minutes in the olive oil to give it more taste
  4. Then add 2 cups of cold water
  5. Add a pinch of salt
  6. Bring to boil
  7. Once the water is boiling, reduce the heat to medium and make sure your water doesn’t evaporate completely/too quickly and that your rice burns
  8. Let it cook for about 40 mins (please check your brown rice packaging in case it indicates a different timing) 
  9. Stir occasionally to make sure the rice doesn’t stick to the bottom of your pot

+ add a side of fresh raw spinach

SUPER YUM! Get that iron dosage and prevent anemia xoxo