Gingered Five Spice Beetroot Soup

by

Tenina Holder

POSTED July 29, 2019 (LAST UPDATED October 14, 2020)

Serves

6

Total Time

22mins

Calories

140

This beetroot soup with a twist will leave you admiring not just the colour but the taste!

recipe-image

    INGREDIENTS


  • Fresh beet icon
    Fresh beet

    800 g (about 6 ¼)peeled, chopped

  • Red onion icon
    Red onion

    1 (about 135 g)

  • Ginger icon
    Ginger

    40 g (about ½ cup)

  • Extra virgin olive oil icon
    Extra virgin olive oil

    30 g (about 2 ¼ tablespoons)

  • Celery stalk icon
    Celery stalk

    1 (about 45 g)

  • Vegetable stock icon
    Vegetable stock

    600 g (about 2 ½ cups)

  • Chinese five spice icon
    Chinese five spice

    ½ teaspoon (about 2 g)

  • Sea salt icon
    Sea salt

    as needed

  • Plain yogurt icon
    Plain yogurt

    as needed

    METHOD


  • 1. Add red onion, ginger, extra virgin olive oil and celery stalk to the TM5 bowl
  • 2. Chop - approx 3 sec, speed 5
  • 3. Sauté - approx 5 min, Varoma, speed 1
  • 4. Then add fresh beet to the soup
  • 5. Chop - approx 7 sec, speed 7
  • 6. Then add vegetable stock and chinese five spice to the soup
  • 7. Cook - approx 15 min, 100°C, speed 5
  • 8. Purée - approx 1 min, speed 8
  • 9. Then add sea salt to the soup
  • 10. Transfer soup to medium bowl
  • 11. Top with plain yogurt

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