Beetroot Ginger Soup

Beetroot Ginger Soup

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The secret ingredient of this delicious soup is Chinese five spice, a mix of star anise, cinnamon, cloves, fennel and Szechuan pepper.


Serves: 4 

  • 4-5 beetroots, peeled and diced
  • 2 cups (500ml) vegetable stock, or as needed
  • 1 tablespoon olive oil
  • 1 red onion, diced
  • 3cm fresh ginger, peeled and grated
  • 1/4 teaspoon Chinese five spice
  • salt and pepper, to taste
  • yoghurt, to serve

Preparation:15min  ›  Cook:25min  ›  Ready in:40min 

  1. Place beetroot in a saucepan, cover with stock and simmer 20 minutes or until soft.
  2. In the meantime, heat oil in a frypan and cook onions until soft, about 10 minutes.
  3. Add onion to beetroot and simmer an additional 4 minutes. Add ginger and five spice, then puree with a stick blender. Season with salt, pepper and five spice to taste.
  4. Serve in bowls with a spoonful of yoghurt.

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