Beetroot and Coconut Soup

Ingredients: 
An interesting wee recipe for the boxes which was on Woman's Hour on Radio 4 – tried, tested & recommended by Sue, one of our Vital Veg Packing Angels. Vary quantities according to taste. Serves 4
450g beetroot (scrubbed)
4 shallots or a medium to large onion
1 clove garlic
A few stalks of lemongrass
1-2cm chunk of fresh ginger
A few kaffir lime leaves
Salt and fresh chillis to taste
Vegetable stock (1.7 litres) - eg Marigold Organic Vegetable Bouillon
Coconut milk to taste
Method: 

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.