A rich and creamy sweet soup made with roasted beets and velvety coconut milk. For a little texture, add crunchy walnut and chia croutons, seasoned with a little rosemary and sea salt.
Preheat the oven to 200°C/400°F/Gas Mark 6. Place a roasting tin the oven to heat up.
Peel the beetroot and cut into 4cm chunks. Add the coconut oil to the preheated roasting tin. Fold the beetroot though. Season well. Place in the oven to roast for 25 minutes.
Finely chop the onion and fold it through the beetroot after the initial 25 minutes’
cooking. Roast the beetroot and onion for 20 minutes or until both are tender and a little golden round the edges.
Finely chop the garlic. Warm the stock. Strip the leaves from the rosemary and
finely chop. Add them and the freshly grated ginger to the garlic. Have your
coconut milk at the ready and a blender for the soup out and prepared.
For the croutons, add all the ingredients to a small mixing bowl and stir together
well to combine, ensuring the walnuts get evenly coated in the seasonings and
seeds.
Line a shallow oven tray with baking paper. Tip the nuts out onto the oven tray and spread the mixture evenly.
Once the beetroot is cooked, remove from the oven and set aside. Reduce the oven
to 160°C/Gas Mark 3.
Transfer the walnuts to the oven to bake for 15 minutes, turning halfway through. Set aside to cool completely.
Place the cooked beetroot and onion in a blender with the garlic, rosemary, ginger
and coconut milk (reserving 2-3 tbsp to finish each bowl of soup).
Start to blend until smooth. Then feed the warm stock in, little by little, until the soup
is as thin or as thick as you like.
Divide the soup between bowls or decant into a container once cooled and store in
the fridge for up to 3 days or the freezer for up to 3 months.
Scatter with walnut crotons to serve and an extra drizzle of coconut milk if desired.
Ingredients
Directions
Preheat the oven to 200°C/400°F/Gas Mark 6. Place a roasting tin the oven to heat up.
Peel the beetroot and cut into 4cm chunks. Add the coconut oil to the preheated roasting tin. Fold the beetroot though. Season well. Place in the oven to roast for 25 minutes.
Finely chop the onion and fold it through the beetroot after the initial 25 minutes’
cooking. Roast the beetroot and onion for 20 minutes or until both are tender and a little golden round the edges.
Finely chop the garlic. Warm the stock. Strip the leaves from the rosemary and
finely chop. Add them and the freshly grated ginger to the garlic. Have your
coconut milk at the ready and a blender for the soup out and prepared.
For the croutons, add all the ingredients to a small mixing bowl and stir together
well to combine, ensuring the walnuts get evenly coated in the seasonings and
seeds.
Line a shallow oven tray with baking paper. Tip the nuts out onto the oven tray and spread the mixture evenly.
Once the beetroot is cooked, remove from the oven and set aside. Reduce the oven
to 160°C/Gas Mark 3.
Transfer the walnuts to the oven to bake for 15 minutes, turning halfway through. Set aside to cool completely.
Place the cooked beetroot and onion in a blender with the garlic, rosemary, ginger
and coconut milk (reserving 2-3 tbsp to finish each bowl of soup).
Start to blend until smooth. Then feed the warm stock in, little by little, until the soup
is as thin or as thick as you like.
Divide the soup between bowls or decant into a container once cooled and store in
the fridge for up to 3 days or the freezer for up to 3 months.
Scatter with walnut crotons to serve and an extra drizzle of coconut milk if desired.