Beetroot and Ginger Soup

I was looking through the blog recently and thought to myself, we could use some more colour on here and probably some soup. Naturally, in the winter months the food we eat tends to be a lot less colourful and bright and since I am trying to keep the recipes as seasonal as possible there has been a little bit less of that recently. To me, the lack of colour doesn’t make the food any less beautiful. I actually enjoy the challenge of trying to make foods that aren’t necessarily considered as pretty as maybe a pot of fresh berries look just as nice. But I do feel like I need to change it up every now and then.

Beetroot is probably the most colourful produce I could think of that is still in season right now and because the cold weather always calls for some warm and comforting soup, this was a no-brainer. With this recipe, I decided to play with some Asian flavours like ginger and sesame oil, which goes perfectly with the beetroot. The maple syrup adds a welcome sweetness and the potato makes it even more creamy and satisfying.

Beetroot and Ginger Soup

Ingredients for 4 servings:

  • 1 tbsp sesame oil
  • 1 yellow onion
  • 1 tbsp minced ginger
  • 1 tsp ground mustard
  • 4 smaller potatoes
  • 4 medium sized beetroots (about 500g)
  • 2-3 kaffir lime leaves (optional)
  • about 1L of water
  • 2 tbsp of maple syrup
  • 1 tbsp of almond butter
  • the juice of 1/2 lemon
  • salt to taste

for garnish:

  • some natural plant-based yoghurt (soy or coconut works well)
  • a sprinkle of sesame seeds
  • a few leaves of fresh basil

Method:

  1. Heat up the sesame oil in a medium-sized pot
  2. Mince the onions and ginger and then roast the onions until translucent.
  3. Add ginger and mustard and roast for a couple of minutes until fragrant.
  4. Peel the beetroot and the potatoes and cut into cubes and add them to the pot.
  5. Cover with water and add the kaffir lime leaves.
  6. Let the pot simmer for about 30 mins with the lid on.
  7. Add the maple syrup, almond butter and lemon juice to the pot and blend with an immersion blender until very smooth.
  8. Add the salt to taste and if desired some more maple syrup and then blend once again.
  9. Serve with a dollop of fresh yoghurt and some basil leaves and black sesame seeds on top.

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