Club Recipe: Beetroot, ginger and coconut soup

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Ingredients

• 500g Raw Beetroot
• 2 tbsp olive oil
• 30g Fresh Root Ginger
• 2 leeks, finely sliced
• 2 celery stalks, finely sliced
• 1 litre fresh vegetable stock
• 1 tbsp lemon juice
• 4 tbsp natural coconut milk yogurt plus extra to serve
• 1 handful dill leaves
• Salt and pepper for seasoning

Method

1. Preheat the oven to 200°c, gas mark 6.
2. Top, tail and clean the beetroot (no need to peel) cut into bite-sized chunks. Toss with 1 tbsp olive oil and roast on a roasting tray for 30 minutes, turning halfway.
3. While the beetroot is roasting, cut the ginger into matchsticks. Heat the remaining 1 tbsp olive oil in a large saucepan and over a medium heat - Sauté the ginger with the leeks and celery for 10-15 minutes until softened and starting to caramelise.
4. Stir in the cooked beetroot, then the stock, and bring to the boil. Season, simmer for 5 minutes, take off the heat and leave to cool for 10 minutes.
5. Transfer to a blender, add the lemon juice, coconut milk yogurt and most of the dill (keeping some for garnish). Blend until smooth (in batches if necessary), season and add a little water and more lemon juice to loosen, if needed. 
6. Serve in bowls with a spoonful of yogurt and a scattering of dill leaves.

Please note, this recipe serves four. 

Allergens – This recipe contains celery and sulphites. Please ensure you check the ingredients on any store brought items to make sure they are suitable for any dietary requirements.