Cold season = soup season. This soup packs a double punch; The well known anti-inflammatory properties of the ginger but also the beets lesser known ability to make you less sore after physical activity by oxidising your blood. If that’s not enough to give this soup a try, it’s also easy to make and delish 😉
Beet and Ginger Soup
Makes 4 servings
- 1 tablespoon olive oil
- 1 large yellow onion, diced
- 3 cloves garlic, finely chopped
- 1 tablespoon finely chopped ginger
- 3 large red beets, peeled and cut into small pieces
- 5 cups (11 dl) vegetable stock, divided
- 1 can coconut milk
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon freshly ground black pepper
- Fresh herbs (optional)
Make it like this;
- In a large pot, heat oil over medium heat.
- Sauté onion for about 5 minutes, stirring occasionally so it doesn’t burn.
- Add garlic and ginger; cook, stirring often, for 5 minutes.
- Add beets and 4 cups stock and bring to a boil, then reduce heat and simmer until beets are fork-tender, 20 minutes.
- With an immersion or regular blender, puree soup, adding remaining 1 cup stock as needed to reach desired consistency.
- Stir in milk, salt and pepper.
- Garnish with herbs and enjoy.
