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Chilled beetroot soup recipe

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

  1. Put the onion, celery, bay leaf, honey and vegetable stock in a large pan. Season. Bring to the boil and cook for 20 minutes.
  2. Strain and add the beetroot. Cook for 10-15 minutes.
  3. Let the broth cool, and then chill in the fridge.
  4. 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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