Annie Bell's Beautiful Beetroot Soup

Name: Annie Bell's Beautiful Beetroot Soup
Yield: 6
Cuisine: British
Ingredients: 900g cooked peeled beetroot (not the kind in vinegar); 1 stick celery; 4 shallots; 50g butter; Sea salt and black pepper; Juice of ½ lemon; 600ml good vegetable or chicken stock; 1 x 400ml can coconut milk; Juice of ½ lime

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Serves: 6

British Soup

Ingredients

900g cooked peeled beetroot (not the kind in vinegar)
1 stick celery
4 shallots
50g butter
Sea salt and black pepper
Juice of ½ lemon
600ml good vegetable or chicken stock
1 x 400ml can coconut milk
Juice of ½ lime

Accompaniment

Method

1
Chop the beetroot and celery, and peel and chop the shallots. In a saucepan, fry the shallots and celery in the butter until softened, 3-4 minutes, then add the beetroot, salt and pepper, lemon juice and stock.

Bring just to the boil, then simmer gently for 20 minutes. Stir in the coconut milk and lime juice. Whiz or blend in batches until smooth.

Check the seasoning and warm through. Finish if wished with a dollop of crème fraîche and a few curls or slivers of spring onion.