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Velvety Cream of Beetroot Soup

Name: Velvety Cream of Beetroot Soup
Total time: 1 h 30 min
Yield: 5
Cuisine: Eastern European
Ingredients: 3 large beetroot; 2 garlic cloves; 2cm of fresh ginger; ½ tsp ground chilli; 3 Tbsp olive oil; 250ml oat cream; 450ml veg stock; 1 Tsp soy sauce; 2 Tbsp lime juice; Fresh coriander to garnish

Some of us are lost for ideas when it comes to knowing what to do with beetroot. Here's simple and satisfying recipe for a creamy beetroot soup to get you started.

Posted by: pip phillips
On: 23/05/2022

Cuisine

Eastern European

Time

1 - 2 hrs

Skill Level

Newbie

Serves

Courses etc.

Starters

You will need

Ingredient	Add
3 large beetroot		More products
2 garlic cloves		More products
2cm of fresh ginger		More products
½ tsp ground chilli		More products
3 Tbsp olive oil	Available only in our Edinburgh shops	More products
250ml oat cream		More products
450ml veg stock		More products
1 Tsp soy sauce		More products
2 Tbsp lime juice		More products
Fresh coriander to garnish		More products

Need help converting measurements? View our recipe measurement conversion tables here.

Method

Preheat the oven to 200 degrees.
Without peeling, scrub the beetroot well, wrap in aluminium foil and bake for 60–80 minutes.
Once baked, allow to cool, remove the beetroot from the foil and then slice.
Chop the ginger and garlic, heat the oil and fry for a minute.
Add the sliced beetroot to the frying pan and mix with the ginger and garlic briefly.
Then add the oat cream, veg stock, soy sauce and cook for a further 10–15 minutes on a medium heat.
Finally, blend the cooked ingredients until smooth and creamy and add the lime juice.
Add salt, pepper and ground chilli to taste and garnish with fresh coriander.