Serves 3

Ingredients

6 potatoes (600g)
2 beetroots (400g)
1 can of coconut milk (400ml)
1 lemon
2 teaspoons of chilli flakes
2 teaspoons of coriander powder
1 teaspoon of cumin powder
2 cloves of garlic
salt and pepper

For the croutons

4 potatoes (400g)
salt, pepper and olive oil
1 tablespoon of chilli flakes

Preparation method

1. Place the beetroots, with the skin on, into a baking tray to roast for about an hour on 200C./180fan/Gas4
2. While these roast, peel the potatoes (just the ones for the soup) and place them into a saucepan of cold water. Bring the pan to the boil and then let them simmer for about forty-five minutes, so that they’re really nice and soft.
3. If you want to make the potato croutons then chop the remaining potatoes (you don’t need to peel these ones) into small pieces and place them in a tray with lots of olive oil plus the chilli flakes, salt and pepper. Bake for about
forty-five minutes, until the outside is crispy.
4. Once the beetroots have cooked, set them aside to cool. Once cool peel the skin off.
5. Place the beetroots in a blender
6. Drain the boiling potatoes and add them to the blender too along with the lemon juice, cumin, garlic, coriander powder and coconut cream, plus some salt and pepper. Blend until smooth – if you find it’s too thick at this point then add water until the desired consistency is reached.
7. Place the soup into a saucepan and let it heat up to the perfect eating temperature.
8. Pour the soup into bowls and sprinkle each bowl with the roast potato croutons!