Beautiful beetroot, lemongrass and coconut soup

Beetroot soup

Pink is just the best colour for soup! Whatever you might think of beetroot, you cant knock the colour.

This soup is my absolute favourite and I would go so far as to say, if you only make one soup this winter, let it be this one.

Not only is it delicious but its also super nourishing, being high in polyphenols, fibre, vitamins and minerals. You can top it with anything, –  lime zest, toasted nuts, seeds or shredded coconut if you want to keep it vegan, or goats cheese or yogurt if not.

Ingredients – makes 4 bowls 

1 tablespoon coconut oil 

1 red Onion, sliced

2 cloves garlic, peeled and finely chopped

1 inch piece of root ginger, peeled and finely chopped

3 medium/large raw fresh beetroots, peeled and grated 

1 tsp ground cumin 

1 tsp coconut sugar (optional) 

2 stalks of lemongrass, bashed with a rolling pin (I love this bit!) 

500ml veg stock 

1 tin coconut milk 

Juice of 1 lime 

Salt & pepper to taste 

Melt the coconut oil in a large pan, add the onion and sweat with the lid on over a low heat for 10 minutes until soft. Add the garlic, ginger and cumin and turn up the heat to medium for a minute, stirring continuously.

Add the grated beetroots, coconut sugar and stock, stir and then rest then nestle the bashed lemongrass into the juice. Simmer for 15 minutes.

Add the coconut milk, lime juice and seasoning.

Now, if you’re in a hurry, remove the lemongrass, blend the soup and enjoy. If you have time, leave this overnight in the fridge for the lemongrass to really infuse into the soup. It really helps the flavours to come out. Next day, heat gently, remove the lemongrass and blend until smooth. A really powerful blender is good here to get a velvety texture, though the flavour is just as good if your blender is a bit less robust.

Sprinkle on your topping and enjoy.