Roast Beetroot & Ginger Soup

INGREDIENTS 

• Beetroot 4, scrubbed, topped and tailed, and cut into thick wedges

• Red onions 2, peeled and cut into thick wedges

• Root ginger 25g, peeled and cut into thick slices

• Celery 2 sticks, cut into thick chunks

• Olive oil 2 tbsp

• Vegetable Stock, 500ml

• Lime or lemon juice 1-2 tbsp

• Coconut milk yogurt 125g pot

• Torn celery leaves to garnish (optional)

METHOD

1.Preheat oven to 160 degrees C/140 Fan/Gas3. Put beetroot, onions, ginger, and celery in a roasting tin. Add oil and mix well to coat. Cover with foil and roast for 3 hours until vegetables have softened.

2. Put half the roasted vegetables in a food processor with vegetable stock and 500ml boiling water. Whizz until smooth, then tip into a large source pan. Repeat process with remaining roasted vegetables, cooking juices from tin, remaining stock pot and 500ml boiling water.

3.Stir in pepper and juice to taste. If necessary, reheat gently and adjust consistency and seasoning to taste. Ladle into warmed bowls, then swirl yogurt into each and sprinkle with celery leaves, if suing.