Peel and finely chop the onion and potato. Peel and dice or coarsely grate the beetroot (see our tip for stain-free beetroot prep).
Warm a large pan for 1 min on a medium heat, then add 1 tbsp olive oil and the veg. Season with salt and pepper, cover and sweat on a very low heat for 15 mins, stirring now and then, till the veg have softened. Fill your kettle and boil it.
While the veg sweat, finely chop the parsley stalks, setting the leaves to one side. Peel and grate the garlic and ginger. Stir them all into the veg. Crumble in the stock cube. Pour in the coconut milk, along with 450ml boiling water. Cover, turn the heat up and bring to the boil.
When the soup is boiling, turn the heat down 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 or pepper if needed. Serve in warm bowls, topped with parsley leaves and coconut flakes.
Beetroot can be generous with its striking purple colour, so grate it onto a glass board or a plate. You can also wear gloves and an apron to keep your fingers and clothes stain free.