Beetroot Soup

Heat the oil in a large, heavy-bottomed saucepan or casserole dish, over medium-high heat.

Fry the onions, until they are soft and translucent.

Add the beetroots, cauliflower, chickpeas, ginger, and garlic, and cook for 5mins, or until they are fragrant and vibrant in colour.

Pour the coconut milk and stock into the saucepan, and season with salt.

Bring to a simmer, cover, and cook until the beetroot is tender, 35-40mins or 15mins if using pre-cooked beetroot.

Remove the pot from the heat and stir in the lime juice. Taste for seasoning.

Puree until very smooth with a handheld blender, or wait until cooled and puree in a blender.

Sprinkle with fresh coriander, a heaped spoonful of yoghurt, and serve with a side salad or a handful of spinach mixed in at the end to increase your vegetables.