Masala Beetroot Soup
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Prep: 15 mins
Cook: 30 mins
A glorious blend of roasted beetroot and coconut milk with garam masala. This soup will knock your dancing shoes off.
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420 kcal
(per portion)
Ingredients you'll need
  • 500g beetroot
  • 1 red onion
  • 1 tbsp garam masala
  • 1 chilli
  • 1 vegetable stock cube
  • 200ml coconut milk
From your kitchen
  • 1 tbsp olive or coconut oil
  • Sea salt
  • Freshly ground pepper
  • 500ml hot water
Step by step this way
  • 1.

    Heat your oven to 200°C/Fan 180°C/Gas 6. Set a large roasting tin on the top shelf to heat up.

  • 2.

    Peel the beetroot. Cut into 3cm chunks. Tumble into the warmed tray with 1 tbsp oil. Season well with salt and pepper. Roast for 20 mins.

  • 3.

    While the beetroot cooks, halve, peel and chop the onion. Add to the beetroot. Roast for another 10 mins.

  • 4.

    Chop the chilli, scraping out the seeds and white bits. Put the beetroot, onion and chilli in a blender with the stock cube, 1 tbsp garam masala, the coconut milk and 500ml warm water. Blitz till smooth. Or add everything to the roasting tin and blitz with a hand-held blender.

  • 5.

    If your roasting tin is OK to use on the hob, pour the soup into that and warm through for a few mins. Alternatively, pour into a pan and heat through. Serve in warm bowls.

This recipe is from
See this week's box