Beetroot and Coconut Soup by Seasoned Cookery [V]
This gorgeous soup is an exclusive recipe from our members at Seasoned Cookery Courses. Clare & the team say that you can make this in a larger batch and freeze.
8 celery sticks
12 large beetroot
600ml coconut milk
400ml vegetable stock
Destalk the beetroot and roast in a medium to hot oven for up to 45 minutes until the beetroot is soft and fully cooked through. Leave to cool a little and then rub/peel off any dirty outer skin. Clare from Seasoned recommend plastic gloves to avoid stained hands!
Peel & slice the ionions and sweat gently in a pan with some Rapeseed oil. Add the chopped celery and continue to sweat the two in the same pan. Add the cooked beetroot with the vegetable stock and simmer until the beetroot is realy soft. Now add the coconut milk and simmer for a further 2-4 minutes. Take off the heat and allow to cool slightly before blitzing the soup in a blender or with a hand held wand blender. Add any seasoning that you might want to balance the flavours and squeeze lime juice into the soup to finish. Enjoy!