Gingered Five Spice Beetroot Soup

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recipe by Tenina Holder https://bit.ly/TheWeekendTable

  • Time icon
    Total Time
    22mins
  • Serves icon
    Serves
    6
  • Calories icon
    Calories
    147

This beetroot soup with a twist will leave you admiring not just the colour but the taste!

Inspired by: https://tenina.com/recipes/gingered-five-spice-beetroot-soup

recipe updated 12 Jan 2022

Ingredients

  • Fresh beetroot icon
    Fresh beetroot
    800 g
  • Red onion icon
    Red onion
    1
  • Ginger icon
    Ginger
    40 g
  • Extra virgin olive oil icon
    Extra virgin olive oil
    30 g
  • Celery stalk icon
    Celery stalk
    1
  • Vegetable stock icon
    Vegetable stock
    600 g
  • Chinese five spice icon
    Chinese five spice
    ½ teaspoon
  • Pink himalayan salt flakes icon
    Pink himalayan salt flakes
    as needed
  • Plain yogurt icon
    Plain yogurt
    as needed

Tools

  • kCook icon TM5
  • kCook icon Tm5 bowl
  • kCook icon Medium bowl

Step preview

  1. Add red onion, ginger, extra virgin olive oil and celery stalk to the TM5 bowl
  2. Chop with MC on - 3 sec, speed 5
  3. Sauté - approx 5 min, Varoma, speed 1
  4. Add beetroot to the TM5 bowl
  5. Chop with MC on - 7 sec, speed 7
  6. Then add vegetable stock and chinese five spice to the soup
  7. Cook - 15 min, 100°C, speed 5
  8. Puree with MC on by bringing speed up slowly 1 min/speed 8
  9. Taste and adjust seasoning
  10. Transfer soup to medium bowl
  11. Serve with yoghurt or sour cream
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