This soup has so few ingredients that it is astonishing to believe how flavoursome it is! Allow this vibrant bowl of goodness add a little radiance to your dreary winter days! The walnut zatar is also delicious on top of salads, steamed vegetables or avocado on crackers.

Serves 4

Prep Time 15 mins

Cooks In 30 mins

Difficulty easy

  • • 2 tablespoons coconut oil
  • • 1 large leek, roughly chopped
  • • 1 inch piece of fresh ginger grated
  • • 1 teaspoon ground cumin
  • • 3 medium sized purple beets roughly chopped into cubes
  • • 3 - 4 cups vegetable stock
  • • 3/4 cup coconut milk
  • • 2 tablespoons walnuts
  • • 3 tablespoons sesame seeds
  • • 1 teaspoon cumin
  • • 1 teaspoon smoked paprika
  • • 1 teaspoon oregano
  • • ¼ teaspoon salt

Heat the oil in a large saucepan and add the leek, cumin, and ginger. Stir for 2-3 minutes.
Add the beetroot and stir for a minute or so, then add the vegetable stock.

Bring to the boil and then reduce and simmer for around 25 minutes or until the beetroots are tender.

Purée the soup with an immersion blend and then stir through the coconut milk. Season accordingly and pour into 4 bowls. Drizzle with a little coconut milk and sprinkle with the walnut zatar.

Walnut Zatar:

Toast the sesame seeds under your grill under golden and fragrant.

Add the walnuts to your blender or food processor and blitz a few times to break them down, add the spices, salt and 2 tablespoons of the sesame seeds. Blitz again to combine well. Stir through the remaining tablespoon of sesame seeds and mix well.


This recipe originally appeared on Raw by Nature. and has been republished with permission. Photography by Thomas Alexander.

About the Author


Kelly is a passionate writer and raw/vegan chef who combines her love of writing with her forays into health and wellness. She has been immersed in the world of raw food and vegan cuisine for over ten years. Initially training with highly acclaimed raw food chef Elaina Love in Bali, Kelly has worked in raw and health food establishments in Australia, Canada, Indonesia, the U.S. and Thailand, designing, teaching and implementing innovative menus that combine vibrant nutrition with abundant flavour and creative flare.

Kelly holds a Raw Chef Certification, a Raw Nutrition Certification and is a qualified Health Coach. As a freelance writer, Kelly regularly contributes to numerous online journals and websites and has supplied countless recipes and informative articles as a raw chef for both e-books and print media.

She has travelled and worked extensively across the world in health resorts, detox centres, raw food restaurants and wellness retreats, sharing ways to live simply, mindfully and sustainably. Her passion for health and wellness extends beyond the kitchen to her love of yoga, nature, animals, travel and adventure. Her commitment to living a mindful, simple and radiant life is her inspiration for the creations and wisdom that she shares with others.

Her work is regularly published in print media and online, as well as her own website and recently published book ‘Raw By Nature’ which offers vibrant nourishing recipes and information about plant-based living. A gypsy heart and lover of nature, Kelly finds inspiration in the world around her and translates her visions into whimsical stories and edible creations.

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