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Roasted beetroot, ginger and coconut soup
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A rich, velvety and vibrant soup that’s perfect for freezing.
500g beetroot, scrubbed
2 tbsp olive oil
2 essential Waitrose leeks, finely sliced
2 essential Waitrose celery stalks, finely sliced
30g fresh root ginger, cut into matchsticks
1 litre fresh vegetable stock
1 tbsp lemon juice
4 tbsp coconut milk yogurt (or use coconut cream), plus extra to serve
small handful dill leaves
1. Preheat the oven to 200oC, gas mark 6. Top and tail the beetroot and cut into bite-sized chunks (there’s no need to peel them). Toss with 1 tbsp oil, season, and roast for 30 minutes, tossing halfway.
2. Meanwhile, heat the remaining 1 tbsp oil in a large saucepan over a medium heat. Sauté the leeks, celery and ginger for 10-15 minutes, until softened and starting to caramelise. Stir in the cooked beetroot, then the stock and bring to the boil. Season, simmer for 5 minutes, then take off the heat and leave to cool for 10 minutes.
3. Transfer to a blender with the lemon juice, coconut milk yogurt and most of the dill. Whizz (in batches, if necessary) until smooth, adding more seasoning and lemon juice as required, and a little water to loosen, if needed. Serve in bowls with a spoonful more yogurt and a scattering of dill.
Typical values per serving: