Serves 2- just double, triple, quadruple…. quantities as preferred - this freezes well
2-3 tbsp light olive oil
4 beetroot, scrubbed, tops and tails removed and quartered
1 small red onion, chopped
2 cloves of garlic, peeled and crushed
1 thumb-size piece of fresh root ginger, grated
Juice and zest of half a lemon
2 bay leaves
Handful black peppercorns
500ml of veg stock
2 tbsp natural yoghurt (dairy or coconut)
Handful toasted hazelnuts
Preheat the oven to 180c
Roast the quartered beetroot in a little olive oil, for 20 minutes. This gives them a lovely rich flavour.
Meanwhile gently saute the red onion in about 2tbsp olive oil until soft, about 10 mins
Add the garlic, ginger, beetroot and lemon zest and saute for another minute.
Add the stock, bay leaves and peppercorns, cover and bring to the boil. Reduce the heat and simmer for 20 minutes.
Remove the bay leaves and blend. Squeeze in the lemon juice and check for seasoning.
You can get this ready ahead of time and just heat up before serving with the yoghurt swirled over and topped with hazelnuts. A slice or 2 of fresh sourdough is perfect for dunking.
Beetroots are superfoods packed full of nutrients and antioxidants for heart health.
Beetroot soup has a rich and earthy flavour, which is really enhanced by roasting. Paired with ginger, lemon zest and juice, it has an added zing and freshness. Plus ginger is a rich source of gingerol, a powerful antioxidant and anti-inflammatory.
I hope you enjoy!