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Raw Beetroot Kombucha Soup

Posted on April 21 2019

Raw Beetroot Kombucha Soup

A stunning, ruby red bowl of raw restorative goodness.

800g fresh beetroot, peeled (approx 4 mediums sized beets)

1 stalk celery, finely chopped 

1 clove garlic, smashed

2 teaspoons grated fresh ginger

1 green shallot, chopped

2 tablespoons chopped fresh dill

2 tablespoons lemon juice

2 tablespoons olive oil

750ml apple kombucha

Place all ingredients except kombucha into a blender and whizz til smoothish. Pour in the kombucha and give it a little whizz to combine.

Ready to serve now but best when it sits for at least 30 minutes to allow the flavours to develop.