Beetroot, Ginger & Cocnut Soup

Serves 4:

Takes about 20 minutes to prepare

Cooking time approximately 40 minutes


500g: Raw beetroot

2 tbsp: Olive oil

30g: Fresh root ginger

2: Medium leeks, finely sliced

2: Celery stalks, finely sliced

1 Litre: Vegetable stock

1 tbsp: Fresh lemon

4 tbsp: Coconut milk yoghurt, plus extra to serve

A small handful of dill leaves.


Preheat the oven 200/gas mark 6

Top, tail, scrub the beetroot

Then cut into bite-sized chunks (no need to peel)

Toss with 1 tbsp oil and roast for 30 minutes (turn halfway)

Cut the ginger into matchsticks

Heat the remaining oil in a large saucepan over a medium heat

Saute the ginger, leeks and celery until softened and until starting to caramelise (10-15 minutes)

Stir in the stock, bring to the boil.


Simmer for 5 minutes

Take off the heat and leave for 10 minutes

Transfer the mix to a blender

Add lemon juice and coconut milk yoghurt

Most of the dill

Wizz until smooth in batches if needed


Add a little water and some lemon juice to loosen the mix if needed

Serve in bowls with a spoonful of yoghurt and sprinkle of dill.