Your shopping cart is still empty.

Add a product and start shopping.

Total amount

Order subtotal:
Delivery costs:


Beetroot & ginger soup
30 m active | 30 m total
Nutrition facts per serving:
  • Energy in kcal about 352
  • Fat about 21g
  • Carbohydrates about 32g
  • Protein about 6g
This is needed
This is needed for 4 people
  • 1 tbsp olive oil
  • 1 garlic clove, roughly chopped
  • 1 red onion, roughly chopped
  • 750 g boiled beets, chopped
  • 1.25 litres water
  • 1.5 tbsp ginger, roughly chopped
  • 1 tsp Dukkah (spice mix)
  • 1 tsp salt
  • 2 tbsp lemon juice
  • 40 g pecan nuts
  • 2 tbsp linseed
  • 4 tbsp sugar
  • 0.5 tbsp lemon juice
  • 50 g vegetable crisps (e.g. beetroot crisps)
  • 3 tbsp crème fraîche
  • 1 tbsp chervil leaves
View these products
And that's how it's done
And that's how it's done
Heat the oil in a pan. Add the onions, garlic and ginger and sauté for approx. 2 mins. Add the beetroot, cook briefly, pour in the water, bring to the boil, season. Reduce the heat, cover and simmer for approx. 20 mins. over a low heat. Pour in the lemon juice, simmer for approx. 2 mins., blend the soup until smooth.
Toast the nuts and linseed in a pan over a medium heat. Add the sugar, continue toasting, shaking the pan occasionally until all the sugar and lemon juice has dissolved. Remove the pan from the heat, immediately tip the nuts out onto a sheet of baking paper, allow to cool. Coarsely chop the nuts.
Serve the soup in bowls, garnish with crème fraîche, nuts, crisps and chervil.