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.