Beetroot, ginger and coconut soup
Give this bright and beautiful recipe a go - it's tried and tested by our expert food writers, with step by step instructions.
- Prepare20 mins
- Cook35 mins
- Total time55 mins
- 500g Waitrose & Partners Raw Beetroot
- 2 tbsp olive oil
- 30g Waitrose & Partners Fresh Root Ginger
- 2 leeks, finely sliced
- 2 celery stalks, finely sliced
- 1 L fresh vegetable stock
- 1 tbsp lemon juice
- 4 tbsp Coyo natural coconut milk yogurt alternative (or coconut cream), plus extra to serve
- 1 Small handful dill leaves
Preheat the oven to 200°c, gas mark 6. Top, tail and scrub the beetroot, then cut into bite-sized chunks (no need to peel). Toss with 1 tbsp oil and roast for 30 minutes, turning half way.
Meanwhile, cut the ginger into matchsticks. Heat the remaining 1 tbsp oil in a large saucepan over a medium heat. Sauté the ginger with the leeks and celery 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.
Transfer to a blender with the lemon juice, coconut milk yogurt alternative (or coconut cream) and most of the dill. Whizz until smooth (in batches if necesarry), season and add a little water and more lemon juice to loosen, if needed. Serve in bowls with a spoonful more yogurt and a scattering of dill leaves.
Typical values per serving when made using specific products in recipe