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5
da
2
voti
Easy Soup With Beets And Ginger
A comforting earthy soup. This beet soup is the best you can make: it's slightly sweet and slightly spicy!
Course
Dinner, First course, lunch
Cuisine
Health, Vegetarian
Keyword
Beet, Beetroot, Potatoes, Soup, Velvety
Prep Time
10
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
30
minutes
minutes
Servings
2
people
Calories
271
kcal
Author
Roberta
Ingredients
1
tablespoon
Extra virgin olive oil
5
gr
Fresh ginger (minced)
½
Onion (sliced)
(about 70 gr)
1
medium/large
Peeled potato
(270 g)
2
cups + ¼
Hot water
450 g
2
cups (approximately)
Boiled beetroots
300 g
1
tablespoon
Balsamic vinegar
(or apple cider vinegar)
to taste
Salt
To garnish:
30
gr
Greek yogurt (omit if vegan)
¼
teaspoon
Mustard
Thyme
Almonds
Black pepper
Instructions
In a pan, heat a tablespoon of extra virgin olive oil then lightly fry the onion and ginger until golden.
Add peeled potatoes cut into tiny cubes and let them brown for a few minutes.
Add a cup (200 g) of hot water and cover with a lid. Cook until potatoes are tender.
When cooked, add cooked beets, a pinch of salt and the remaining hot water.
Using an immersion blender, blend until creamy then add a tablespoon of balsamic vinegar.
This beet soup is velvety and smooth, but feel free to add more water if you want a more liquid consistency.
To garnish:
Make a sauce using greek yogurt and a bit of mustard.
Garnish with thyme, sliced almonds and black pepper.
Nutrition
Calories:
271
kcal
|
Carbohydrates:
44
g
|
Protein:
6
g
|
Fat:
7
g