Beetroot and coconut soup

• Serves: 4
• Cooks in : 3 hours
• Difficulty: Easy

Enjoy right away, but can also be frozen for a treat later!

Ingredients

Beetroot & coconut soup

• • 1kg fresh beetroot
• • 60ml vegetable oil
• • 1 large onion, peeled and roughly chopped
• • 2 cloves of garlic, crushed
• • 1 large potato, peeled and diced
• • 12 sprigs of thyme
• • 60g salted butter
• • 500ml vegetable stock
• • 1 tin of coconut milk

Sweet potato croutons

• • 1 sweet potato
• • 3 tablespoons of cornflour

Method

1. Preheat the oven to 150°C.
2. Wrap beetroot in tin foil and roast in the oven for 1.5 hours until the beetroot is soft.
3. Once cooked peel the beetroot and roughly chop.
4. In a large pan add the vegetable oil and onion, sweat over a medium heat, add the garlic and cook both until translucent.
5. Add potato and thyme to pan, add the butter and gently sauté on a low heat so the potato can absorb all the released sugars from the onions.
6. Add the beetroot, vegetable stock and coconut milk and bring to the boil, reduce to a simmer and leave to simmer for 10 minutes.
7. Use a hand blender until smooth.
8. Taste and season to your liking.
9. To make the sweet potato croutons dice sweet potato into 1 cm cubes, blanch in boiling water until just cooked (approximately 8 min), then drain and dry.
10. Toss sweet potato dices through the cornflour and shallow fry. Add the croutons to garnish the soup.