BEETROOT AND COCONUT SOUP
500 g beetroot, scrubbed
2 tbsp olive oil
2 leeks finely sliced
2 celery stalks finely chopped
30 g fresh root ginger, cut into matchsticks
1 litre vegetable stock
1 tbsp lemon juice
4 tbsp coconut cream
3 tbsp dill chopped
Extra coconut cream and dill to serve
1
Preheat the oven to 200C/Gas6; top and tail the beetroot and cut into bite-sized cubes; toss with 1 tbsp oil, season to taste and roast for 30 minutes
2
Heat the remaining oil in a large saucepan over a medium heat; sauté the leeks, celery and ginger for 10-15 minutes, until softened and beginning to caramelise; stir in the cooked beetroot and stock and bring to the boil; season and simmer for 5 minutes; take off the heat and leave to cool for 10 minutes
3
Blend with the lemon juice, coconut cream and dill until smooth; add a little water if too thick
4
Serve with a spoonful of coconut cream and a scattering of dill
