I love summer so much but winter food is my favourite! Soups, hearty stews and big one pots. My Beetroot and Ginger soup is perfect for winter as it contains cold fighting properties due to the antiseptic ginger and antioxidant rich beetroots. Now I know I’m getting ahead of myself a little with talk of winter but this soup can be eaten even on a sunny day…so no fear if you’re in Australia (who have their summer while we have winter in the UK).
The gorgeous beetroot – so beautiful sweet and staining. It teams perfectly with the ginger and lemon zest. Top with some calcium rich sesame seeds to give it a crunch. This recipe is like a big hug in a mug.
Make a batch on a Sunday and enjoy it all week long, or freeze it for a later date.
Heat the oil in a large pot. Finley chop the onion and add it to the pot with a big pinch of salt, sauté it for 5 minutes.
Crush the garlic and grate the beetroot.
Throw in the garlic and ginger to the onion mix and stir well for 30 seconds, then add the beetroot and half the lemon zest and stir well for another 30 seconds. Pour in the stock, bay leaf a big pinch of salt. Place the lid on and bring to the boil then reduce the heat to a simmer for 30 minutes.
Remove the bay leaves, then blend the soup with a hand blender or food processor.
Stir in the yogurt and serve topped with sesame seeds and cracked pepper.
Images: Holly Clark Photography