Beetroot soup with mint and seeds Serves: 4 Ingredients 6 medium beetroots 2 red onions 4 whole cloves garlic, unpeeled 1-2 tbsp olive oil 1 tsp sea salt 1 tbsp balsamic vinegar 750ml vegetable stock coconut cream to garnish mint leaves to garnish flax, chia and pumpkin seeds Instructions Preheat the oven to 180C/Gas 4.