Recipe and Images: V on Wheels
Vegan/Gluten free/Oil free
3 beetroots, scrubbed
1 cup leeks, finely sliced
2 cups celery stalks, finely sliced
1 tbsp fresh root ginger, grated
1 litre fresh vegetable stock
1 tbsp lemon juice
4 tbsp coconut cream, plus extra to serve
Small handful pumpkin seeds (toasted) and coconut shredded
Preheat the oven to 200 C. Top and tail the beetroot and cut into bite-sized chunks (no need to peel them). Roast for 30 minutes.
Meanwhile, add 1/4 cup of water and pinch of salt in a large saucepan over a medium heat. Cook the leeks in it, celery and ginger for 10-15 minutes, until softened and starting to caramelise. Stir in the cooked beetroot, then the stock and bring to the boil. Season, simmer for 5 minutes, take off the heat and leave to cool.
Transfer to a blender with the lemon juice and coconut cream. Whizz (in batches, if necessary) until smooth, adding more seasoning and lemon juice as required, and a little water to loosen, if needed.
Serve in bowls with a spoonful of cream, seeds and shredded coconut.