Beetroot, Clove & Coconut Soup

Cooking time
Serves2-3 people

Earthy beetroot with a warming kiss of ground cloves and a swirl of creamy coconut.

2 ratings
layout 2 comments


  • 1 onion
  • 1 potato
  • 1 celery stick
  • 2 beetroot
  • 1 tbsp olive oil
  • Sea salt and freshly ground pepper
  • A handful of dill
  • 1 garlic clove
  • A thumb of ginger
  • 2 cloves
  • 200ml coconut milk
  • 450ml boiling water

Prep: 20 mins | Cook: 30 mins

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1. Peel and finely chop the onion and potato. Trim and finely slice the celery. Peel and grate the beetroot. Warm a large pan for 1 min. Add 1 tbsp olive oil and the veg. Season with salt and pepper. Cover. Sweat over a very low heat for 15 mins to soften the veg.
2. Finely chop the dill stalks (keep the feathery leaves for later). Peel and grate the garlic and ginger. Stir them all into the veg with 2 whole cloves. Pour in the coconut milk and 450ml boiling water. Cover, turn the heat up and bring the soup to the boil.
3. When the soup is boiling, turn the heat down a little and simmer for 15 mins till everything is very soft. Ladle into a blender and blitz till smooth, or use a hand-held blender. Taste and add more salt and pepper if you think it needs it. Serve in warm bowls garnished with dill leaves to serve.
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Really liked this recipe; we substituted yams instead of potatoes to good effect; not to sweet. Cloves a lovely idea, as is the dill!


Not bad, but it was a bit bland and benefited enormously from having a bit of stock powder added.