One for the Sisterhood! Niki’s Beetroot Soup

One for the Sisterhood!         Niki’s Beetroot Soup

A Link to Great Healthy Recipes


How many naturopaths in their 40’s have a sister that is only 19! Chance is –  I am the only one!  Which perhaps also makes me the luckiest naturopath on the planet! My beautiful, glorious sister Niki has created her own JollyBeetroot website. She is an inspiration to me! She has taken up the challenge of making divinely healthy food taste amazing and she has succeeded beyond belief! To add to her wonderful success, her blog was recently written up in Taste Magazine! Niki – I think you are amazing!

The link to her ever growing blog is If you are looking for some inspiration for a tasty meal or a delicious treat have a read of what a dynamic 18 year old can whip up!


Below I have included her Beetroot soup


Recipe: Beetroot Soup
Serves: 4


– 1 T coconut oil
– 1 large brown onion, chopped
– 2 cloves garlic, crushed
– 4 medium beetroots, washed and chopped
– 2 medium carrots, washed and chopped
– 1 medium kumara/sweet potato, peeled and chopped
– 5 celery stalks, washed and chopped
– 1 cup (240ml) homemade vegetable stock
– 2-3 cups water
– 1 tsp ground or grated turmeric**
– 1/2 tsp ground cumin
– Pepper, to taste
– 1/4 tsp chilli (Optional)
– 1-2cm piece of ginger, grated (Optional)


1. Heat the coconut oil in a large saucepan. Add the brown onion and garlic and saute until onion is tender.
2. Add the chopped beetroots, carrots, kumara, celery, vegetable stock and one cup of water. Bring to a boil, cover and cook over a low-medium heat for one hour, or until the beetroot is tender (Make sure to stir the soup every so often to prevent it burning).
3. Stir in the turmeric, cumin, pepper, chilli and ginger (If using). Remove from heat and blend with a stick blender until smooth (Be careful not to burn yourself in the process).
4. If you would like a thinner soup, add another cup or so of water, until you achieve the desired consistency. Return to heat and cook for 5-10 minutes, until heated through.
5. Serve with fresh herbs, pepper, pine nuts or natural yoghurt.


– This recipe is very versatile and may be adapted to suit your personal taste. If you don’t like ginger or chilli, feel free to omit it. Likewise, if you like a saltier soup, you may want to increase the stock content and reduce the water.
– I usually start with 1-2 cups of water and add more once I have blended the soup, so that it doesn’t end up too runny.
– Some of my favourite toppings are fresh chives, parsley, toasted pine nuts, sesame seeds, natural yoghurt, fetta or a dollop of ricotta.


*If you can, use organic vegetables to avoid any nasty chemicals or pesticides. If not, make sure you wash and peel you vegetables as necessary first (But keep in mind most the nutrients are in the skin!).
**If you don’t have ground turmeric or cumin, you can always substitute this for curry powder.


Thank you Niki Noodles!


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