Beetroot and Coconut Soup
Roast the beetroot with the shallots, garlic, chillies, lemongrass and ginger until tender.
Put the roasted beetroot and the other ingredients including the salt and kaffir lime leaves into a large pan with some oil (use a light oil).
Once you can smell the flavours coming out, pour the vegetable stock over the top until it covers the beetroot.
Bring the pan to the boil then simmer for 30 minutes.
Transfer the mixture to the food processor, add the coconut milk (as much or as little as you like), then blend to a smooth consistency.
Serve with flat bread.