Beetroot & ginger soup

Beetroot & ginger soup

Total: 40 min. | Active: 20 min.
vegetarian, gluten-free
Nutritional value / people: 352 kcal
, Fat: 21 g
, Carbohydrate: 32 g
, Protein: 6 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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1 tbsp olive oil
1 red onion, roughly chopped
1 garlic clove, roughly chopped
1 ½ tbsp ginger, roughly chopped
750 g boiled beets, chopped
1 ¼ litres water
1 tsp Dukkah (spice mix)
1 tsp salt
2 tbsp lemon juice


40 g pecan nuts
2 tbsp linseed
4 tbsp sugar
½ tbsp lemon juice


3 tbsp crème fraîche
50 g vegetable crisps (e.g. beetroot crisps)
1 tbsp chervil leaves
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How it's done

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Heat the oil in a pan. Add the onions, garlic and ginger and sauté for approx. 2 mins. Add the beetroot, cook briefly, pour in the water, bring to the boil, season. Reduce the heat, cover and simmer for approx. 20 mins. over a low heat. Pour in the lemon juice, simmer for approx. 2 mins., blend the soup until smooth.


Toast the nuts and linseed in a pan over a medium heat. Add the sugar, continue toasting, shaking the pan occasionally until all the sugar and lemon juice has dissolved. Remove the pan from the heat, immediately tip the nuts out onto a sheet of baking paper, allow to cool. Coarsely chop the nuts.


Serve the soup in bowls, garnish with crème fraîche, nuts, crisps and chervil.

Good to know
Note: Dukkah is an oriental spice mix comprising hazelnuts, pistachios, sesame seeds, coriander, cumin, cardamom, pepper and salt.

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