Beetroot and Ginger soup
A vibrant and spicy soupServes 4
World of Vegan
10 minutes
Ingredients
3 tbsp oil
1 large onion, chopped
2cm ginger, peeled and grated
3 cloves garlic, crushed
1 green finger chilli, finely chopped
500g raw beetroot, scrubbed and grated
1 small potato (100g), peeled and grated
750ml vegetable stock
Salt to taste
Thick (non-dairy) yoghurt
Bread to serve
Method
- Heat oil in a large saucepan and once it's hot, fry your onion for 10 minutes, stirring occasionally.
- Add ginger, garlic and chilli, then fry for 3 minutes while stirring. Add beetroot 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 some salt if you like.
- Serve in bowls with a spoonful of yoghurt on top and bread on the side.