Beet And Ginger Soup

By Nigella Lawson

Published January 4, 2005

  • Jonathan Player for The New York Times
Media 1 of 1
Total Time
5 minutes
Rating
4(339)
Comments
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This beet and ginger soup is a snap to make. Many people believe that beets cleanse the liver and that ginger wards off colds, but even if you give no credence to such beliefs, it doesn't matter: this soup is just plain good to eat. I like to make things easy for myself and do no more than blend drained canned beets with additive- and sodium-free broth and grated fresh ginger. The soup can be wonderful at room temperature, or, if you like your soup piping hot, you can heat everything in a pan. But I never do. I just blend and drink. This must be the quickest route to a restoring bowl or mug of something on record.

Featured in: AT MY TABLE; For January, Tasty Dollops Of Penance

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Ingredients

Yield:1 serving

  • 8 ounces cooked beets (or one 15-ounce can, drained)

  • 2 teaspoons minced or grated ginger

  • 1 cup hot vegetable broth

  • 4 teaspoons lemon juice

  • Salt and freshly ground black pepper

Ingredient Substitution Guide
Nutritional analysis per serving (1 servings)

20 grams carbs; 81 calories; 3 grams fiber; 1115 milligrams sodium; 2 grams protein; 16 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Chop cooked beets roughly, and put into a blender with ginger, hot broth and lemon juice. Purée to make a smooth soup. Season with salt and pepper to taste.

  2. Step 2

    Pour into a soup bowl, and serve immediately at room temperature, or heat and serve piping hot.

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Ratings

4 out of 5
339 user ratings
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Comments

Jane Bernard

I top the soup with a dollup of plain yogurt sprinkled with pan-roasted sunflower and pumpkin seeds and it adds another dimension to this already delicious recipe.

O.

I roasted the beets first along with a 1/2 bulb of garlic.

rubrodisca

The soup sounded better than it tasted. It's not a repeater in my book.

C Sadler

Liked this a lot. It tastes good and could not be simpler. I used cooked beets and doubled the amounts, possibly a bit generous on the lemon. I topped the soup with radish slices which offset the sweetness nicely. If you serve chilled, be aware that the cold deadens the taste of everything so you may want extra lemon to drizzle.

mars

Made this to use up a bunch of beets and honestly not bad! The thought of puréed beets as a whole meal is kind of a lot, but it worked out fine. Topped with yogurt and dipped garlic naan in it.

Thomas

Whipped this up for a quick lunch while working from home. Used chicken broth since that’s what I had on hand and added a dollop of sour cream at the end that really enhanced it! Reminds me of a beet soup I had in Finland on a recent trip (minus the dark bread to dip in it)

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