Creamy Pink Beetroot Soup — The Best Warming Vegan Soup With Beets!
This creamy pink beetroot soup 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.
Prep Time10 minutesmins
Cook Time45 minutesmins
Total Time55 minutesmins
Course: Soup
Cuisine: Indian
Servings: 4
Calories: 188kcal
Author: Meera Sodha
Ingredients
3tablespoonscanola oil
1mediumonionchopped
¾inchgingerpeeled and grated or shredded
3clovesgarliccrushed
1green finger or serrano chilefinely chopped
1poundraw beetsscrubbed and grated
¼poundpotatopeeled and grated
3cupsvegan vegetable stockor equivalent amount of vegetable bouillon and water
Saltto taste
Thick vegan yogurtplain, to serve
Nigella seedsto serve (optional)
Grilled sourdoughto serve
Instructions
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.
Notes
This soup goes well with a chunk of grilled sourdough bread and thick tart yogurt seasoned with a pinch of salt.
See tip for how to shred beets quickly, easily, and with no mess using a food processor in the article!