Beetroot and Ginger Soup
This beetroot and ginger soup is absolutely perfect if you are looking for a light, healthy, delicious meal. Beetroots are not only super yummy they are also full of fiber, potassium, iron and vitamin C and have numerous health benefits including lower blood pressure.
You can either make this soup with fresh beets or you can buy pre cooked beets if you want to spend less time cooking.
Prep Time: 5 Minutes
Cook Time: 20 Minutes
Ingredients for 2 people:
Boiled Beets - 400 g (if you bought fresh beets boil them for 40 minutes in order to prepare them)
Ginger - 10 g
Red Onion - 1
Garlic - 1/2 clove
Lemon - Juice from half
Water - 1 L
Olive Oil - 1/2 Tbs
Salt
To serve (optional):
Crème fraîche
Walnuts
Preparation:
If your beets are already cooked you can move on to step 2 right away. If you bought fresh beets boil them (with the skin) for around 40 minutes) it really depends on the size of the beet - poke them with a knife until they are no longer hard.
Chop the ginger roughly as well as the beets and onion.
Heat some oil in a sauce pan and add the onion first with the ginger, leave to cook for 2 minutes. Then add the beetroot, leave to cook for for another 2 minutes and add the water.
Add some salt and leave to cook at medium heat for 20 minutes.
After 20 minutes add the lemon juice and a pinch of salt. Blend the soup - if you feel like it’s too thick you can add some water, if it’s too liquid you can leave it to simmer a little longer and let the water evaporate.
Serve with crème fraîche or walnuts.