Beetroot and Ginger Soup Recipe


Seasonal food is fresher and tends to be tastier and more nutritious.  Eating seasonal food helps us to reconnect with nature’s cycles and can help us lead a more eco friendly life by reducing the airmiles of our food.

This Beetroot & Ginger Soup is a perfect winter warmer.  Beetroot is high in betacartotene and folic acid.  This root vegetable helps cleanse the liver and can assist in lowering incidences of heart disease.

Depending on the weather, you can add extra warmth to the soup by adding more ginger.  Ginger is useful if you feel a cold coming on or if you wish to warm up.  It also helps soothe digestion.

Serves 4

Prep: 15 mins / Cooking: 45 mins


3 tbsp oil
1 large onion, roughly chopped
1 green chilli, roughly chopped
3 gloves of garlic chopped
2cm piece fresh root ginger, peeled and grated (add more ginger if you wish to give the soup an extra warmth & kick)
500g beetroot, scrubbed and grated or finely chopped
1 small potato (about 100g), peeled and grated
750mls vegetable stock
Salt, to taste
Plain yoghurt or non-dairy yoghurt (for garnish)
Crusty bread


  1. Heat the oil in a large thick bottomed saucepan, add the chopped onion and fry for 10 minutes over a gentle heat until softened. Add the chilli, garlic and ginger and fry for a further 3 minutes.
  2. Add the beetroot and potato, stir the ingredients.  Add the stock to the pan and bring to a boil.  Turn down the heat and allow to simmer for 30 minutes.
  3. Leave the soup to cool slightly, blend until smooth and add salt to taste.
  4. Serve the soup with a topping of natural or non-dairy yoghurt and crusty bread.