Oh my, this soup is heaven! Made with fresh beetroot, which you should be able to find at your local grocers in the autumn time, and fresh ginger., which you should find easily all year round.
I have been playing around with flavour combinations and didn't realise how well beetroot and ginger go together until now. The ginger is so warming on those cold, dull days and the colour of the the beetroot is so vibrant you can't help but smile.
It really is super easy to make. Just make sure you are very careful with the beetroot as it can stain clothes, fingers and work surfaces. I find a glass kitchen board is perfect and just make sure you clean everything immediately after use. But trust me, it will be worth it!
1 tbsp olive oil
110g red onion, diced
2 cloves of garlic, roughly chopped
340g fresh beetroot, diced
half a litre of water
1 tbsp of bouillon
Half a tsp of dried thyme
half a thumb size of ginger, grated
2 thin slice of Chèvre Blanc goats cheese, or 20g x 2 of feta cheese (optional)
Fry the onions in the oil for about 5 minutes until they soften but not brown. Add the garlic and cook for a minute before adding the beetroot. Saute for a further 5 minute before adding the water and stock. Bring the boil, cover with a lid and simmer for about 30 minutes.
Grate in the ginger for the last 5 minutes of cooking time along with the thyme. Blitz in a food processor and return to the pan and season as requires. Reheat and serve with a hunk of bread.
This is a naturally vegan soup so enjoy as it is or top with garlic olive oil croutons.
If you fancy some cheese, invest in a good quality slice of chèvre blanc goats cheese and float it on top, or crumble over some feta cheese. Wait a minute or two until the cheese has melted slightly and use the bread to scoop up the cheese and mop up the soup. Lush!
No need for meat with this dish. Enjoy it as it is.