Beetroot and ginger soup

Beetroot and ginger soup

This soup is adapted from an old favourite Leiths’ recipe. It manages to be ‘virtuous’ and healthy, while tasting fantastic. It’s great if you’re feeling a bit under the weather, or just need a break from too much afternoon cake. I recommend using A Vogel’s Herbamare salt if you can get hold of it, otherwise use a pinch of sea salt and mixed herbs.

SERVES 4

  • 1 onion, roughly chopped
  • 1 carrot, roughly chopped
  • 1 celery stick, roughly chopped
  • 2 tbsp oil
  • 2 star anise
  • ½ tsp ground allspice
  • ½ tsp ground juniper berries
  • ½ tsp nutmeg, finely grated
  • ½ tsp ground ginger
  • 5cm piece of ginger, peeled and grated
  • 450g cooked beetroot (not pickled), roughly chopped
  • 800ml hot vegetable stock
  • 1-2 tbsp lemon, basil, bay and juniper vinegar (or cider vinegar)
  • 1-2 tbsp aquavit (or gin or vodka)
  • pinch of A Vogel’s Herbamare salt
  • pinch of pepper
  • 4 tbsp sour cream (or crème fraiche or Greek yoghurt) (optional)
  • chives, chopped (optional)
  1. Start by sweating the onion, carrot and celery in the oil in a large saucepan over a low heat until soft. Stir in the dried spices and half the fresh ginger and continue to stir while cooking for a minute or so. Add the beetroot, stock, vinegar, aquavit, salt and pepper, bring to a simmer and cook over a low-medium heat for 15-20 minutes.
  2. Blitz the soup with a handheld blender or in a heatproof glass blender until smooth.
  3. If you’re using an upright liquidiser, do make sure that the lid is securely on – I keep a tea towel pressed firmly on top just to make sure that the soup doesn’t erupt and force the lid off when I start blending. Return the soup to the pan and check the seasoning, adding more salt, pepper and fresh ginger to taste.
  4. Heat through and serve in bowls, either just as it is or topped with a dollop of sour cream and a sprinkle of chopped chives.

Credits

Recipes extracted from Secrets of Scandinavian Cooking… Scandilicious by Signe Johansen, out now published by Saltyard Books, £20.