- 1 onion
- 1 large potato
- 1 celery stick
- 2 beetroot
- A handful of dill
- 1 garlic clove
- A thumb of ginger
- 2 cloves
- A 200ml tin of coconut milk
- 1 tbsp olive oil
- Sea salt and freshly ground pepper
- 450ml boiling water
- Large pan with a lid
- Blender or hand-held blender
- 1.
Peel and finely chop the onion and potato. Trim and finely slice the celery. Peel and grate the beetroot (wear gloves as the juice stains). Warm a large pan for 1 min over a medium heat. Add 1 tbsp olive oil and the veg. Season. 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 450 ml 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 in the pan. Taste and add more salt and pepper if you think it needs it. Serve in warm bowls sprinkled with the dill leaves.