Beetroot, ginger and coconut soup

Preheat the oven to 200°c, gas mark 6. Top, tail and scrub the beetroot, then cut into bite-sized chunks (no need to peel). Toss with 1 tbsp oil and roast for 30 minutes, turning half way.

Meanwhile, cut the ginger into matchsticks. Heat the remaining 1 tbsp oil in a large saucepan over a medium heat. Sauté the ginger with the leeks and celery for 10-15 minutes until softened and starting to caramelise. Stir in the cooked beetroot, then the stock, and bring to the boil. Season, simmer for 5 minutes, then take off the heat and leave to cool for 10 minutes.

Transfer to a blender with the lemon juice, coconut milk yogurt alternative (or coconut cream) and most of the dill. Whizz until smooth (in batches if necesarry), season and add a little water and more lemon juice to loosen, if needed. Serve in bowls with a spoonful more yogurt and a scattering of dill leaves.