Ingredients:
500g raw beetroot, scrubbed, tough ends removed, and chopped into chunks (no need to peel them)
2 cloves garlic, smashed
2 tablespoons olive oil
Salt and freshly ground black pepper
2 leeks, finely sliced
2 celery sticks, finely sliced
30g fresh ginger, peeled and finely chopped
1 litre gluten-free vegetable stock
1 tablespoon lemon juice
½ cup coconut milk, plus extra to serve
A handful of fresh dill
Instructions:
- Preheat oven to 200°C. In a bowl, toss the beetroot chunks and smashed garlic cloves with 1 tablespoon olive oil, seasonwith salt and black pepper, and roast for 30 minutes.Turn them over after 20 minutes and continue roasting. Discard garlic after the beetroot is roasted.
- Heat the remaining tablespoon of oil in a large saucepan over medium heat. Sauté the leeks, celery and ginger for 10minutesuntil softened. Add the roasted beetroot chunks and the stock and bring to a boil. Simmer for 5 minutes.
- Take off the heat.
- Add lemon juice, coconut milk and most of the dill. Using a stick blender, carefully blitz until smooth. Taste and adjust seasonings by adding more lemon juice, salt and pepper if needed and a little water if the soup is too thick.
- Reheat over medium heat, ladle into bowls and serve with a swirl of coconut milk and chopped dill.