This autumnal vegan soup combines the earthy sweetness of beetroot with the gentle heat of fresh ginger and the the creaminess of creamed coconut.
- 6 small beetroot (around 350 g or 1 lb in total)
- 25 g (1 oz) butter and 1 teaspoon oil (or 2 teaspoons of oil if vegan)
- 1 onion
- Salt and pepper
- 2 garlic cloves
- 1 cm of fresh ginger
- 500 ml (1 pint) water
- Half teaspoon of vegetable bouillon powder
- 50 g (2 oz) of creamed coconut
- Set your oven to 200 C/Gas Mark 6. Wash your beetroot and loosely wrap each one in kitchen foil. Place the wrapped beetroot on an oven tray. Roast the beetroot in the oven for around 40 minutes until soft. Remove the beetroot from the oven and allow to cool. When they are cool enough to handle, remove the skins using a sharp knife. Roughly chop the peeled beetroot.
- Heat the butter and oil in a large heavy-based pan
- Peel and chop the onion, add it to the pan and season with salt and pepper.
- Cook very gently for around 30 minutes until the onion is soft and sweet. Slow cooking caramelises the natural sugars in the onion and greatly improves the flavour of the soup.
- When the onion is cooked, add the chopped beetroot together with the peeled and crushed garlic cloves. Peel the fresh ginger and finely grate it into the pan.
- Add the water and vegetable bouillon power to the pan. Gently cook the soup for 5 minutes.
- Add the coconut cream to the soup.
- Blend the soup until it is smooth using a food processor or hand-held blender.
- You can add a final swirl of coconut cream to each portion for an added creamy richness if you wish.
Keywords: beetroot, soup, vegan