Nourishing beetroot and ginger soup

Name: Easy beetroot and ginger soup recipe
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 4
Ingredients: 500g beetroot, peeled, cut into small chunks; 40.00 ml extra virgin olive oil; 1 red onion, finely chopped; 2 garlic cloves, crushed; 10g ginger; 1 long green chilli, finely chopped; 1 potato, peeled, chopped into small chunks; 750ml vegetable stock; Zest and juice of 1/2 lemon; Crumbled feta and dukkah, to serve

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by Phoebe Hird

Jun 20, 2025

Sweet roasted beetroot meets warming ginger and green chilli in this deeply vibrant soup. It’s fresh, fiery and full of goodness – perfect for chilly days or when you need a bit of a reset.

500g beetroot, peeled, cut into small chunks
2 tbs extra virgin olive oil
1 red onion, finely chopped
2 garlic cloves, crushed
2cm piece fresh ginger (10g), grated
1 long green chilli, finely chopped
1 potato, peeled, chopped into small chunks
750ml vegetable stock
Zest and juice of 1/2 lemon
Crumbled feta and dukkah, to serve

Method

1.

Preheat oven to 220°C/200°C fan-forced. Toss beetroot with 1 tbs oil, season with salt flakes and freshly ground black pepper and roast for 25-30 minutes, until tender.
2.

Meanwhile, heat the remaining 1 tbs oil in a large saucepan over medium heat. Add the onion and cook for 5-6 minutes, until soft. Stir in garlic, ginger, chilli and potato and cook for 5 minutes more, stirring often.
3.

Add roasted beetroot and vegetable stock. Bring to the boil over high heat, then reduce heat to medium-low and simmer for 15-20 minutes, until vegetables are soft.
4.

Remove from the heat and, using a stick blender, whiz until smooth. Stir through the lemon zest and juice. Season to taste.
5.

Ladle into bowls and finish with a sprinkle of crumbled feta and a pinch of dukkah.