Transform beetroot, cucumber and radishes into an earthy, refreshing chilled soup with a spicy kick from fresh ginger. Simple to prepare, it's the perfect starter for a summer dinner party.
- Put the onion, celery, bay leaf, honey and vegetable stock in a large pan. Season. Bring to the boil and cook for 20 minutes.
- Strain and add the beetroot. Cook for 10-15 minutes.
- Let the broth cool, and then chill in the fridge.
- Stir the ginger into the soup just before serving. Ladle the chilled soup into six bowls, add an ice cube to each bowl and serve garnished with the radishes, cucumber, spring onions and dill (or any other soft herb that you like).
Tip: If you want to make it more substantial, add diced potato along with the beetroot.
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