Gingered Five Spice Beetroot Soup

by

Tenina Holder

Posted 29 July 2019 (Last updated 12 January 2022)

Serves

6

Total Time

22mins

Calories

147

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

recipe-image
    Ingredients

  • Fresh beetroot icon
    Fresh beetroot800 gpeeled, chopped
  • Red onion icon
    Red onion1
  • Ginger icon
    Ginger40 g
  • Extra virgin olive oil icon
    Extra virgin olive oil30 g
  • Celery stalk icon
    Celery stalk1including leaves
  • Vegetable stock icon
    Vegetable stock600 g
  • Chinese five spice icon
    Chinese five spice½ teaspoon
  • Pink himalayan salt flakes icon
    Pink himalayan salt flakesas needed
  • Plain yogurt icon
    Plain yogurtas needed
    Method

  • 1. Add red onion, ginger, extra virgin olive oil and celery stalk to the TM5 bowl
  • 2. Chop with MC on - 3 sec, speed 5
  • 3. Sauté - approx 5 min, Varoma, speed 1
  • 4. Add beetroot to the TM5 bowl
  • 5. Chop with MC on - 7 sec, speed 7
  • 6. Then add vegetable stock and chinese five spice to the soup
  • 7. Cook - 15 min, 100°C, speed 5
  • 8. Puree with MC on by bringing speed up slowly 1 min/speed 8
  • 9. Taste and adjust seasoning
  • 10. Transfer soup to medium bowl
  • 11. Serve with yoghurt or sour cream

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