Beetroot and potato soup

Beetroots are a unique source of betaine, nutrients that protect cells from stress. Also, betaine reduces inflammation processes, boosts immune and cardiovascular systems. Try this beetroot and potato soup.

Ingredients:
600 g potatoes
400 g beetroots
400 ml of coconut milk
1 lemon
2 tsp ground cilantro
2 tsp red pepper flakes
1 tsp ground cumin
2 garlic cloves, minced
salt and pepper

Instructions:
Heat the oven to 200°C. Line a baking tray with the baking paper and place the beetroots (skin on) on it. Bake for one hour. While the beetroots are in the oven peel the potatoes (the one you will use for soup) and place them in a pot with cold water. Cook potatoes on the stove for 40 minutes. If you wish to make potato croutons, cut the rest of the potatoes (you can leave the skin on), line them on a baking tray, add plenty of olive oil, salt and pepper and red pepper flakes to taste. Bake for 40 minutes or until potatoes are crispy on the outside. When the beetroot is baked set it aside to cool down, then peel the skin off, cut it in smaller pieces and place in a blender. Drain the potatoes that you previously boiled and add them to the blender. Add lemon juice, cumin, garlic, cilantro and coconut milk. Blend the ingredients until they reach a creamy consistency. Pour the soup in the pot and warm it up to perfect temperature. Serve and enjoy!