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Chilled beetroot soup recipe

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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. See method

Serves 6 (as a starter)
15 mins to prepare and 30 mins to cook
68 calories / serving
Vegetarian

Ingredients

1 onion, halved
2 celery sticks, chopped
1 bay leaf
1 tbsp honey
1.5ltr (2 1/2pt) vegetable stock
500g (1Ib) beetroot, diced
small piece fresh ginger, finely grated
100g (3 1/2oz) radishes, finely chopped
½ cucumber, diced
4 spring onions, finely sliced
1 tbsp dill, chopped

If you don't have any spring onions, try using white onions or leeks and adjust the amount accordingly

Each serving contains

Energy
285kj
68kcal <1%
Fat
1g 2%
Saturates
1g 2%
Sugars
10g 11%
Salt
2.6g 43%

of the reference intake
Carbohydrate 12.3g Protein 2.6g Fibre 1.3g

Method

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.

See more Soup recipes