Beetroot & Coconut Soup



  • 500g raw beetroot

  • 1 tin of coconut milk

  • 500ml vegetable stock

  • 2 garlic cloves, crushed

  • 1 onion, roughly chopped

  • 2 inches ginger

  • 1 ½ teaspoon cinnamon

  • ½ teaspoon turmeric

  • 2 tbsp coconut oil


  1. Chop the onion, ginger and garlic and add to the coconut oil in a large saucepan, cover and leave on a low-medium heat.

  2. Whilst the mix is sweating, peel and chop the beetroot into small pieces. Add the beetroot to the pan, add the cinnamon and turmeric and season with salt and pepper.

  3. Boil the kettle and make up the stock and add ¾ straight to the pan. Add the coconut milk, cover again and bring to the boil. Once there for 2 minutes, return the heat to a gentle simmer.

  4. Once the beetroot is soft, take off the heat and allow to cool slightly. Blend and then add more of the stock depending on your preferred consistency. Warm through again on the stove before serving.