Beetroot, Clove & Coconut Soup Recipe | Abel & Cole
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Beetroot, Clove & Coconut Soup
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Prep: 20 mins
Cook: 30 mins
Earthy beetroot with a warming kiss of ground cloves and a swirl of creamy coconut.
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kcal
(per portion)
Ingredients you'll need
  • 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
From your kitchen
  • 1 tbsp olive oil
  • Sea salt and freshly ground pepper
  • 450ml boiling water
You'll need
  • Large pan with a lid
  • Blender or hand-held blender
Step by step this way
  • 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.

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