For the soup:
- 2 tbs olive oil
- 1 large onion, finely chopped
- 1 clove garlic, finely chopped
- 3 celery stalks, chopped
- 1 tsp dried marjoram
- ½ tsp dried dill
- 1¼ vegetable stock, plus extra as needed
- 600 g (4 cups) cooked beetroot, in juice, sliced, with juice reserved, keeping a couple of slices aside
- 2 tbsp soy milk yoghurt
- Freshly ground black pepper
- 2 tbs sunflower oil
- 2 tbs coconut milk
- 1 handful marjoram, half chopped
- 4 tbs puffed quinoa
For the soup: Heat the olive oil in a large saucepan over a medium heat until hot. Add the onion, garlic, celery and a generous pinch of salt and cook, sweating, for 6-7 minutes until softened.
Stir in the dried herbs and vegetable stock. Bring to a simmer before stirring in most of the beetroot; reserve about 2-3 tbsp for the garnish.
Simmer steadily for about 20-25 minutes until the beetroot is very tender to the tip of a knife.
Purée with an immersion blender, adding in some of the reserved beetroot juice to thin out the consistency to your liking; you can also thin it out with more stock or some water.
Return the soup to a simmer and stir in the soy milk yoghurt and some salt and pepper to taste. Keep warm over a very low heat, making sure the soup does not boil.
To serve: When ready to serve, heat the sunflower oil in a sauté pan set over a moderate heat until hot.
Slice the reserved beetroot slices into strips, patting dry with kitchen paper. Add to the hot oil and fry until crisp at the edges, turning occasionally. This will take roughly 3-5 minutes. Season with salt.
Ladle the soup into warm bowls and drizzle with coconut milk. Garnish with chopped marjoram, marjoram sprigs, puffed quinoa and the crunchy beetroot.