Beetroot, Clove & Coconut Soup
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Prep: 20 mins
Cook: 30 mins
A blushing beetroot soup with a warming kiss of ground cloves and fresh ginger, tempered with a swirl of creamy coconut milk.
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450 kcal
(per portion)
Ingredients you'll need
  • 1 onion
  • 1 large potato
  • 1 celery stick
  • 200g beetroot
  • A handful of dill
  • 1 garlic clove
  • A thumb of ginger
  • 2 cloves
  • 200ml coconut milk
From your kitchen
  • 1 tbsp olive oil
  • Sea salt
  • Freshly ground pepper
  • 450ml boiling water
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, then add 1 tbsp olive oil and the veg. Season, cover and sweat over a very low heat for 15 mins to soften the veg.

  • 2.

    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. Pour in the coconut milk and 450ml 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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