Beetroot & coconut galangal soup

Method

1. Preheat the oven to 180˚C. Place the beetroot in a roasting tin, drizzle with olive oil and toss to coat. Roast for 50-60 minutes, or until easily pierced with a sharp knife. Remove from the oven and leave until cool enough to handle, then pop on a pair of gloves and peel off the skin. Roughly chop and set aside.
2. To make the stock, place a large saucepan over medium heat. Add the vegetable oil and fry the shallot, garlic, lemongrass, galangal, ginger and lime leaves for 3–4 minutes to release their flavour.
3. Add 650 ml cold water and the remaining stock ingredients. If you’d like a spicy broth, add a few chilli seeds to the pan as well. Bring to the boil, then reduce the heat and simmer for 30 minutes, before straining and discarding the solids.
4. Pour the stock back into the pan, add the chopped beetroot and bring back to a simmer for 5–10 minutes. Blitz with a hand-held stick blender, then stir in the coconut milk.
5. Bring the soup back to the boil again, then stir in the fish sauce, lime juice and sea salt.
6. Ladle the soup into small soup bowls. Garnish with the reserved coriander leaves, drizzle with olive oil and serve.