Beet And Ginger Soup

By Nigella Lawson

Beet And Ginger Soup
Jonathan Player for The New York Times
Total Time
5 minutes
Rating
4(331)
Comments
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This beet and ginger soup is a snap to make. Many people believe that beets cleanse the liver and that ginger wards off colds, but even if you give no credence to such beliefs, it doesn't matter: this soup is just plain good to eat.

I like to make things easy for myself and do no more than blend drained canned beets with additive- and sodium-free broth and grated fresh ginger. The soup can be wonderful at room temperature, or, if you like your soup piping hot, you can heat everything in a pan. But I never do. I just blend and drink. This must be the quickest route to a restoring bowl or mug of something on record.

Featured in: AT MY TABLE; For January, Tasty Dollops Of Penance

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Ingredients

Yield:1 serving
  • 8ounces cooked beets (or one 15-ounce can, drained)
  • 2teaspoons minced or grated ginger
  • 1cup hot vegetable broth
  • 4teaspoons lemon juice
  • Salt and freshly ground black pepper
Ingredient Substitution Guide
Nutritional analysis per serving (1 servings)

81 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 20 grams carbohydrates; 3 grams dietary fiber; 16 grams sugars; 2 grams protein; 1115 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Chop cooked beets roughly, and put into a blender with ginger, hot broth and lemon juice. Purée to make a smooth soup. Season with salt and pepper to taste.

  2. Step 2

    Pour into a soup bowl, and serve immediately at room temperature, or heat and serve piping hot.

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Ratings

4 out of 5
331 user ratings
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Comments

Jane Bernard

I top the soup with a dollup of plain yogurt sprinkled with pan-roasted sunflower and pumpkin seeds and it adds another dimension to this already delicious recipe.

O.

I roasted the beets first along with a 1/2 bulb of garlic.

rubrodisca

The soup sounded better than it tasted. It's not a repeater in my book.

mars

Made this to use up a bunch of beets and honestly not bad! The thought of puréed beets as a whole meal is kind of a lot, but it worked out fine. Topped with yogurt and dipped garlic naan in it.

Thomas

Whipped this up for a quick lunch while working from home. Used chicken broth since that’s what I had on hand and added a dollop of sour cream at the end that really enhanced it! Reminds me of a beet soup I had in Finland on a recent trip (minus the dark bread to dip in it)

Name lauren

I serve cold with a dollop of sour cream, like borscht. Very popular in our home.

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