Heat the olive oil in a pan and add the onion. Cook for a few minutes until soft. Add the beetroot and garlic cloves, cook for a further 5 minutes. Add the stock and lemon juice, bring to the boil. Season with savory, nutmeg, salt, a pinch of chilli and freshly ground black pepper. Simmer gently for 30 minutes until the beetroot is tender. Remove from the heat, add soya cream, stir.
Transfer the soup to a blender and process until completely smooth. Taste and adjust the seasoning if necessary. Divide between four bowls, sprinkle with coriander and serve.
GF – make sure the ingredient doesn’t contain traces of gluten!