Peel and roughly chop the beetroot, onion, and garlic.

Heat the olive oil in a large pot or saucepan over medium heat.

Add the chopped onion and cook for about 5-7 minutes until softened, but not browned.

Stir in the chopped garlic, season with salt, and cook for another minute until fragrant.

Add the chopped beetroot and vegetable broth to the pot. Bring to a boil, then reduce the heat, cover, and simmer for 20-25 minutes, or until the beetroot is tender when pierced with a fork.

While the soup is simmering, cut the bread slices into small cubes.

Heat a little olive oil (or butter) in a frying pan over medium heat, or preheat your oven to 180°C.

If using a pan, add the bread cubes, season with salt, black pepper, rgarlic powder, and other spices to your liking, and cook, stirring occasionally, until golden brown and crispy. If using the oven, toss the bread cubes with olive oil and spread on a baking sheet. Bake for 10-15 minutes, flipping halfway, until golden and crunchy.

Set the croutons aside.

Once the beetroot is tender, remove the pot from the heat.

Carefully blend the soup until completely smooth using an immersion blender or by transferring it in batches to a regular blender.

Return the soup to the pot (if using a regular blender) and stir in the coconut milk. Heat gently, but do not boil.

Season the soup with salt and pepper to taste. Add more if needed.

Ladle the hot soup into bowls. Top generously with the homemade croutons and a sprinkle of fresh sprouts.

Enjoy this super delicious Beetroot Coconut Cream Soup. It's a colourful and comforting dish perfect for any time of year!