-
-
Add this recipe to your binder
This recipe is in your binder
-
Chilled beetroot soup recipe
- 1 star
- 2 star
- 3 star
- 4 star
- 5 star
0 ratings
Transform beetroot, cucumber and radishes into an earthy, refreshing chilled soup with a spicy kick from fresh ginger. Simple to prepare, it's the perfect starter for a summer dinner party. See method
Ingredients
- 1 onion, halved
- 2 celery sticks, chopped
- 1 bay leaf
- 1 tbsp honey
- 1.5ltr (2 1/2pt) vegetable stock
- 500g (1Ib) beetroot, diced
- small piece fresh ginger, finely grated
- 100g (3 1/2oz) radishes, finely chopped
- ½ cucumber, diced
- 4 spring onions, finely sliced
- 1 tbsp dill, chopped
If you don't have any spring onions, try using white onions or leeks and adjust the amount accordingly
Each serving contains
-
Energy
285kj
68kcal
<1%
-
Fat
1g
2%
-
Saturates
1g
2%
-
Sugars
10g
11%
-
Salt
2.6g
43%
of the reference intake
Carbohydrate 12.3g
Protein 2.6g
Fibre 1.3g
Method
- Put the onion, celery, bay leaf, honey and vegetable stock in a large pan. Season. Bring to the boil and cook for 20 minutes.
- Strain and add the beetroot. Cook for 10-15 minutes.
- Let the broth cool, and then chill in the fridge.
- Stir the ginger into the soup just before serving. Ladle the chilled soup into six bowls, add an ice cube to each bowl and serve garnished with the radishes, cucumber, spring onions and dill (or any other soft herb that you like).
Tip: If you want to make it more substantial, add diced potato along with the beetroot.
See more Soup recipes