Gingered Five Spice Beetroot Soup

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recipe by Tenina Holder

  • Time icon
    Total Time
  • Serves icon
  • Calories icon

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

Inspired by:

recipe updated 8 Jun 2020


  • Fresh beetroot icon
    Fresh beetroot
    x 6¼ (about 800g)
  • Red onion icon
    Red onion
    1 (135g)
  • Ginger icon
    40g (about ½ cup)
  • Extra virgin olive oil icon
    Extra virgin olive oil
    33ml (2¼ tbsp)
  • Celery stalk icon
    Celery stalk
    1 (45g)
  • Vegetable stock icon
    Vegetable stock
    600ml (2½ cups)
  • Chinese five spice icon
    Chinese five spice
    about ½ tsp (1g)
  • Sea salt icon
    Sea salt
    as needed
  • Plain yogurt icon
    Plain yogurt
    as needed


  • kCook icon TM5
  • kCook icon Tm5 bowl
  • kCook icon Medium bowl

Step preview

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