Chunky Beetroot & Pumpkin Soup

In Season Now | Spring | Dinner | Lunch

Print Recipe
Chunky Beetroot & Pumpkin Soup
Course Main Dish
Cuisine Macrobiotic
Prep Time 15 minutes
Servings
Ingredients
Course Main Dish
Cuisine Macrobiotic
Prep Time 15 minutes
Servings
Ingredients
Instructions
  1. Place onions, carrots, beetroot, pumpkin into saucepan, add 3 cups water & ½ teaspoon sea salt.
  2. Bring to boil and simmer for 15-20 minutes.
  3. Add in umeboshi puree by scooping out a little water and mixing it with umeboshi puree to form smooth paste.
  4. Add to saucepan with rice syrup.
  5. Stir well & taste.
  6. If you feel more seasoning is needed, add a little more umeboshi paste.
  7. Serve with fine cut spring onions, a teaspoon of sugar free horseradish, slice of lemon.