Preheat a soup pot over a medium heat. Add the oil or ghee and heat for a minute or so. Add the spring onion greens and allow them to sizzle, cooking until fragrant.
Add the basil, beetroot, 500ml (2 cups) of water or stock and stir to combine. Add the Tamari, balsamic vinegar and oregano and stir again.
Place the lid on and cook the sauce for 15-25 minutes or until the vegetables are completely cooked. Add water as necessary, but try not to add too much. You can add more later to achieve the right consistency, but you can’t take it back.
Once the vegetables are completely cooked, take the soup off the heat and allow to cool a little. Blend until smooth. If you have a Nutribullet or a blender without a valve for steam to escape, you will need to let the soup cool completely first (steam will create enough pressure to explode a Nutribullet).
Once blended, add the extra water or stock and cream to your tastes. Taste the soup and add seasoning to taste along with maple syrup/sugar and lemon juice to achieve a tomato-like balance of acid and sweetness.
Serve with an extra drizzle of cream and some basil leaves, along with some gluten free toast.