Beetroot & ginger soup

Total time: 30m
Preparation Time: 30m

For 4 people

Nutritional Information

Contains 352 Kcal, 6g Protein, 32g Carbohydrates, 21g Fat


  • Soup
  • 1.5 tbsp ginger, roughly chopped
  • 1 tbsp olive oil
  • 1 red onions, roughly chopped
  • 1 garlic clove, roughly chopped
  • 750 g boiled beets, chopped
  • 1.25 litres water
  • 1 tsp Dukkah (spice mix)
  • 1 tsp salt
  • 2 tbsp lemon juice
  • Nuts
  • 2 tbsp linseed
  • 40 g pecan nuts
  • 4 tbsp sugar
  • 0.5 tbsp lemon juice
  • Garnish
  • 1 tbsp chervil leaves
  • 50 g vegetable crisps (e.g. beetroot crisps)
  • 3 tbsp crème fraîche

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  • Soup

    Heat the oil in a pan. Add the onions, garlic and ginger and sauté for approx. 2 mins. Add the beetroot, cook briefly, pour in the water, bring to the boil, season. Reduce the heat, cover and simmer for approx. 20 mins. over a low heat. Pour in the lemon juice, simmer for approx. 2 mins., blend the soup until smooth.
  • Nuts

    Toast the nuts and linseed in a pan over a medium heat. Add the sugar, continue toasting, shaking the pan occasionally until all the sugar and lemon juice has dissolved. Remove the pan from the heat, immediately tip the nuts out onto a sheet of baking paper, allow to cool. Coarsely chop the nuts.
  • Garnish

    Serve the soup in bowls, garnish with crème fraîche, nuts, crisps and chervil.
  • Note:

    Dukkah is an oriental spice mix comprising hazelnuts, pistachios, sesame seeds, coriander, cumin, cardamom, pepper and salt.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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