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Beetroot and ginger soup
Beetroot and ginger soup

Beetroot and ginger soup


Start by dry roasting the nuts and flax seeds in a frying pan over medium heat. Then add the sugar and lemon juice and continue to cook until the sugar has dissolved and coated the nuts. Promptly transfer the nuts to a sheet of baking paper, spread them out and leave them to cool. Once chilled, roughly chop the candied nuts.

Heat the oil in a pan and then add the onion, garlic, and ginger. Sauté the mixture until the onions are translucent, then add the beetroot, and sauté for a couple of minutes. Add the water and bring everything to a boil. Season with the dukkah and salt, and simmer over low heat for about 20 minutes. Just before it’s done, add the lemon juice and simmer for a few more minutes. Puree the soup before serving in bowls. Garnish with some crème fraîche (or cream) and the candied nuts. 

Ingredients for 4 persons

1 tbsp Olive Oil
1 Red onion, roughly chopped
1 Clove garlic, roughly chopped
1½ tbsp ginger, roughly chopped
750g Cooked beetroot, in cubes
1¼ litres Water
1 tsp Dukkah (spice mix)
1 tsp Salt
2 tsp Fresh lemon juice

To granisch

40g Pecans
2 tbsp Flax seeds
4 tbsp Sugar
½ tbsp Fresh lemon juice
  Crème fraîche or cream