This is a spectacular looking (and tasting, duh!) soup that would be impressive as a starter at a party. Being vegan it would suit most guests and being quick (it uses pre-cooked beetroot) and preposterously easy it would suit most hosts!
However, it is not only a show-off soup. Its talents do not stop there, this baby has range! It did very well at feeding souper-baby and me for lunch today.
I went for full-fat coconut milk which made it really satisfying but you could substitute low-fat if you felt like it, it will still taste delicious.
This will serve four but will also keep in the fridge for a few days.
2 packs cooked beetroot (8 small beets), NOT the type that come in vinegar, chopped into small pieces
1 1/2 large brown onions, chopped
1 clove garlic, finely chopped
1/2″ to 1″ piece of ginger, grated (note I didn’t use that whole piece of ginger in the photo, just about 3/4″ of it)
4 cups/1 litre vegetable stock (I used a Knorr vegetable stock pot)
1 tin (400ml) coconut milk
Seasoning, bread, fresh parsley to taste
Fry the onion in a little olive oil until softened, then add the garlic and ginger and cook for a few minutes more. When the onion is golden and translucent, add the beetroot and stock. Bring to the boil then simmer for 10-20 minutes until the beets are very tender.
Use a hand blender to blitz the soup in the pan (being careful not to redecorate your kitchen – the smaller the pieces of beetroot the lower the risk of pink-spatter). Add the coconut milk, season to taste and heat through.
Serve with some crusty bread and fresh parsley on top if you like, whilst marveling at the amazing colour.