Calories 78 per portion
Fat 3g (0.5g sat) per portion
Suitable for vegetarians
Suitable for freezing

Ingredients

• Beetroot 4, approx. 680g (1½lb), scrubbed, topped and tailed and cut into thick wedges
• Red onions 2, peeled and cut into thick wedges
• Root ginger 25g (1oz), peeled and cut into thick slices
• Celery 2 sticks, cut into thick chunks
• Olive oil 2 tbsp
• Vegetable Stock Pots (or stock cubes) 2
• Celery salt 1–2 tsp
• Freshly ground black pepper
• Lime or lemon juice 1–2 tbsp
• Coconut milk yogurt 125g pot
• Torn celery leaves to garnish (optional

Instructions

1. Preheat the oven to 160°C/140°fan/Gas 3. Put the beetroot and onion wedges, ginger and celery in a roasting tin. Add the oil and mix well to coat the vegetables. Cover the tin with foil and roast for 3 hours until the vegetables have softened.
2. Put half the roasted vegetable mixture into a blender or food processor with one of the Stock Pots (or cubes) and 500ml (18fl oz) boiling water. Purée until smooth, then tip into a large saucepan. Put the rest of the vegetables and cooking juices from the roasting tin into the blender or food processor along with the other Stock Pot and 500ml (18fl oz) boiling water and purée. Add to the first batch.
3. Stir in the celery salt, pepper and lime or lemon juice to taste. If necessary, reheat gently and adjust the consistency and seasoning to taste. Ladle into warmed bowls then swirl coconut milk yogurt into each one and sprinkle with torn celery leaves, if wished.

Cook’s tips

There’s no need to peel the beetroot. Stir halfway through cooking if you are around but it’s not essential. For a really smooth soup, purée the mixture, then push it through a sieve.