Beetroot, coconut & lemongrass soup

Sharon Herne Smith


  • 500g cooked beetroot and juices (from a vacuum pack, not in vinegar)
  • Vegetable or chicken stock cube, powder or concentrate (enough for 275ml stock)
  • 175ml coconut milk
  • 1 stick of lemongrass
  • Thumb-sized piece of fresh ginger, peeled
  • 1 garlic clove, peeled
  • 1 red chilli, de-seeded if you prefer
  • Grated or pared zest and juice of 1 lime
  • Sea salt and freshly ground black pepper


(Gluten Free & Vegetarian)

This makes a deliciously smooth and velvety soup, with a vibrant colour to boot. The Asian spices take the earthy beetroot flavour to another level. It’s important to use a jug blender rather than a food processor for this recipe, to make sure you get a very smooth finish.


15g toasted, dried coconut shavings

Small handful of fresh coriander and/or baby red chard leaves

Flatbreads, naan breads or lentil crisps (choose gluten-free options if necessary)



Jug blender

Put the kettle on to boil, about a quarter full.

Cut 25g of the beetroot into tiny dice and reserve for serving. Roughly chop the remaining beetroot and pop it in a blender with any juices. Make the stock up with 275ml of just-boiled water and pour that into the blender, along with 150ml of the coconut milk. Roughly chop the lemongrass, ginger, garlic and chilli, then add to the blender along with the lime juice. Blitz for 1–2 minutes until really smooth.

Season to taste. Pour into a large jug, cover and place in the fridge for at least 1 hour or overnight, until well chilled. This can be made up to two days in advance.

Ladle the soup into wide, shallow serving bowls and drizzle with the remaining 25ml of coconut milk. Scatter the reserved diced beetroot across the centre, followed by the coconut shavings and then the lime zest. Garnish with coriander and/or red chard leaves and serve with flatbreads, naan breads or lentil crisps.