Basket

Your shopping cart is still empty.

Add a product and start shopping.

Total amount

Order subtotal:
CHF
Delivery costs:
CHF

Total:

CHF
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
Soup
  • 1.5 tbsp ginger, roughly chopped
  • 1 tbsp olive oil
  • 1 red onion, roughly chopped
  • 1 garlic clove, roughly chopped
  • 750 g boiled beets, chopped
  • 1.25 litres water
  • 1 tsp Dukkah (spice mix)
  • 1 tsp salt
  • 2 tbsp lemon juice
Nuts
  • 2 tbsp linseed
  • 40 g pecan nuts
  • 4 tbsp sugar
  • 0.5 tbsp lemon juice
Garnish
  • 1 tbsp chervil leaves
  • 50 g vegetable crisps (e.g. beetroot crisps)
  • 3 tbsp crème fraîche
View these products
And that's how it's done
And that's how it's done
Soup
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.
Nuts
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.
Garnish
Serve the soup in bowls, garnish with crème fraîche, nuts, crisps and chervil.