Print Options:

BEETROOT AND COCONUT SOUP

Yields4 Servings

 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

Nutrition Facts

4 servings

Serving size