Save to your scrapbook
Beetroot, ginger and coconut soup
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
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 litre fresh vegetable stock
1 tbsp lemon juice
4 tbsp Coyo natural coconut milk yogurt alternative (or coconut cream), plus extra to serve
Small handful dill leaves
1. 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.
2. 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.
3. 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:
This recipe was first published in Tue Feb 19 13:49:34 GMT 2019.