Roasted Beetroot, Ginger and Coconut Soup

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recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    1hr 15mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    251

A warming nutritious soup, perfect for winter. Make and freeze in portions for easy, quick lunches.

recipe updated 20 Jan. 2026

Ingredients

  • Leek icon
    Leek
    170 g
  • Celery stalk icon
    Celery stalk
    90 g
  • Fresh beet icon
    Fresh beet
    500 g
  • Garlic clove icon
    Garlic clove
    3
  • Salt & pepper icon
    Salt & pepper
    as needed
  • Olive oil icon
    Olive oil
    3 tablespoons
  • Ginger purée icon
    Ginger purée
    2 tablespoons
  • Lemon juice icon
    Lemon juice
    1 tablespoon
  • Coconut cream icon
    Coconut cream
    60 g
  • Vegetable stock icon
    Vegetable stock
    800 g

Tools

  • kCook icon Oven
  • kCook icon kCook Multi
  • kCook icon Baking tray - large

Step preview

  1. Preheat the oven - 200ºC
  2. Line a baking tray with parchment paper
  3. Add the ingredients to a baking tray
  4. Drizzle with oil and season to taste
  5. Toss to combine
  6. Roast until the beetroots are soft - 30 minutes, 200ºC
  7. Fit the Knife blade (or Max blade for kCook Multi)
  8. Add oil into the appliance bowl, attach the lid without the filler cap
  9. Heat until hot - 140ºC, speed 3
  10. Assemble the Direct Prep attachment with the Thick slicing disc, and turn it to position 1
  11. Slice the ingredients into the appliance bowl
  12. Then add ginger
  13. Cook until the vegetables have softened - 15 minutes, 120ºC, speed 3
  14. Transfer the roasted beetroot and garlic into the appliance bowl
  15. Then add stock
  16. Cook until the liquid has reduced - 10 minutes, 98ºC, speed 3
  17. Then add the next ingredients, attach the lid with the filler cap fitted
  18. Blend until smooth - 2 minutes, speed 12
  19. Serve
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