Beetroot, ginger and coconut soup

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.

4.5 out of 5 stars(3) Rate this recipe
Vegan
  • Serves4
  • CourseStarter
  • Prepare20 mins
  • Cook35 mins
  • Total time55 mins

Ingredients

  • 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

Method

  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.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

739kJ/ 182kcals

Fat

9.1g

Saturated Fat

3.7g

Carbohydrates

12.3g

Sugars

10.7g

Fibre

5.4g

Protein

10g

Salt

0.57g

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