Beetroot Soup

serves 4


  • 1 tbsp oil
  • 2 leeks, mainly white stems (or onions) sliced
  • 2 garlic cloves, crushed
  • 3 sticks celery, sliced
  • 3 med raw beetroot, grated
  • 1 tsp dried basil
  • 1 tbsp pomegranate molasses
  • 1 litre (1¾ pts) stock
  • 200ml (7 fl oz) coconut milk
  • salt and pepper
  • parsley to garnish (optional)

I’ve tried making beetroot soups over the years but I’ve never made one that I was truly happy with, that is until I invented this one. It’s easy to make, tastes amazing, is full of good ingredients and looks beautiful.

1 Heat the oil in a pan and sweat the leeks (or onions), garlic and celery over a medium/low heat for about 8 minutes or until the vegetables begin to soften.

2 Add the beetroot, basil, pomegranate molasses and the stock. Bring the soup to the boil and simmer for about 10 minutes or until all the vegetables are cooked.

3 Add the coconut milk and process the soup until smooth and creamy. Season to taste with salt and pepper and serve sprinkled with parsley.