Roasted Beetroot, Ginger and Coconut Soup

Name: Roasted Beetroot, Ginger and Coconut Soup
Ingredients: 500 g beetroot, trimmed, peeled, cubed; 3 garlic cloves, peeled; 3 Tbsp olive oil; salt, as needed; ground black pepper, as needed; 170 g leek, trimmed; 90 g celery, trimmed; 2 Tbsp ginger paste; 800 g vegetable stock, hot; 1 Tbsp lemon juice; 60 g coconut cream

A warming nutritious soup, perfect for winter. Make and freeze in portions for easy, quick lunches.

Difficulty

Low

Time

75 min

Author

Kenwood

This recipe is prepared with:

Products

SOUPEASY+ CBL30.000CP

Ingredients

Servings

For the roasted beetroot

500 g beetroot, trimmed, peeled, cubed
3 garlic cloves, peeled
3 Tbsp olive oil
salt, as needed
ground black pepper, as needed

For the soup

170 g leek, trimmed
90 g celery, trimmed
2 Tbsp ginger paste
800 g vegetable stock, hot
1 Tbsp lemon juice
60 g coconut cream

Utensils

Baking tray, CBL30.000CP, CBL01.000BS

Instructions

Step 1

Preheat the oven to 200ºC.

Line a baking tray with parchment paper.

Add beetroot and garlic to the baking tray.

Drizzle with 2 Tbsp olive oil and season with salt and pepper.

Toss to combine.

Roast for 30 minutes at 200ºC until the beetroot is soft.

Step 2

Transfer the roasted beetroot and garlic into the goblet.

Add 1 Tbsp olive oil, leek, celery, ginger paste, vegetable stock, lemon juice and coconut cream.

Select the ‘Smooth soup’ preset.

Serve.

You can also prepare this recipe* with:

Products

SOUPEASY CBL01.000BS