This is one of a handful of soups my mother has been making for years. I didn’t include it in my ﬁrst book, Made in India, because it didn’t feel very “Indian,” but family recipes are messy, eclectic, and wonderful things, forged over many years, that don’t often ﬁt into neat categories. When writing this Beet and Ginger Soup recipe down, I asked Mum how much ginger to add. She said, “According to the weather,” so the quantity given here is for a cold winter’s day. By all means, kick it up a notch for extra warmth.
- 3 tablespoons of canola oil
- 1 medium onion, chopped
- ¾ inch ginger, peeled and grated
- 3 cloves of garlic, crushed
- 1 green ﬁnger (or serrano) chile, finely chopped
- 1 pound of raw beets, scrubbed and grated
- ¼ pound of potato (1 small), peeled and grated
- 3 cups of vegan vegetable stock (or equivalent amount of vegetable bouillon and water)
- Salt, to taste
- Thick vegan yogurt (plain), to serve
- Nigella seeds, to serve (optional)
- Grilled sourdough, to serve
- Heat the oil in a large saucepan and, once it’s good and hot, add the onion and fry for 10 minutes, stirring occasionally.
- Add the ginger, garlic, and chile, then fry for 3 minutes, stirring all the while. Add the beet and potato, stir to coat, then pour in the stock and bring to the boil.
- Turn down the heat and leave to simmer for 30 minutes.
- Leave the soup to cool a little, then blend and taste—add up to ¼ teaspoon of salt if you like.
- Transfer the soup into bowls and top with a spoonful of yogurt and a sprinkling of nigella seeds. Serve hot with the grilled sourdough.
This soup goes well with a chunk of grilled sourdough bread and thick tart yogurt seasoned with a pinch of salt.
Keywords: vegan soup, beet soup, Indian soup, Ginger Soup, healthy soup