Beetroot, Coconut & Clove Soup
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Total: 45 mins
A blushing beetroot soup with a warming kiss of ground cloves and fresh ginger, tempered with a swirl of creamy coconut milk and topped with sweet coconut flakes and an aniseedy scattering of dill.
This recipe is a:
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474 kcal
(per portion)
Ingredients you'll need
  • 1 onion
  • 1 large potato
  • 300g beetroot
  • A handful of dill
  • 1 garlic clove
  • A thumb of ginger
  • 1 vegetable stock cube
  • 200ml coconut milk
  • 2 cloves
  • 15g coconut flakes
From your kitchen
  • 1 tbsp olive oil
  • Sea salt
  • Freshly ground pepper
  • 450ml boiling water
You'll need
  • Vegetbale peeler
  • Large pan with lid
  • Measuring jug
  • Blender or hand-held blender
Step by step this way
  • 1.

    Peel and finely chop the onion and potato. Peel and dice or coarsely grate the beetroot.

  • 2.

    Warm a large pan for 1 min over a medium heat, then add 1 tbsp oil and the veg. Season with salt and pepper, cover and sweat over a very low heat for 15 mins, stirring now and then, till the veg have softened. Fill your kettle and boil it.

  • 3.

    While the veg sweat, finely chop the dill stalks (keep the feathery fronds for later). Peel and grate the garlic and ginger. Stir them all into the veg with 2 whole cloves. Crumble in the stock cube. Pour in the coconut milk and 450ml boiling water. Cover, turn the heat up and bring to the boil.

  • 4.

    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, topped with the soft dill leaves and the coconut flakes.

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