Gingered Five Spice Beetroot Soup
Make on Fresco
This will be the most vibrant coloured soup you may ever indulge in and certainly one of the tastiest. Not your average Beetroot Soup, but then, since when has Beetroot Soup ever been average? Get mixing!
We invite you to come join our FREE TRIAL on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
Are you on Instagram, Facebook, Pinterest? Never miss another thing in the test kitchen when you follow us.
Please join our mailing list HERE to have recipe updates delivered to your inbox weekly and don't forget we are on YouTube.
Our newest (FREE to Insiders) course Shelf Control sort out your pantry and fridge and is ready for your shelfies now! We have an amazing Lazy Sourdough Bakery course available to do at your own pace online. Our delicious course, The Whole Scoop Ice Cream course is churning now!
Need
- 1 red onion
- 40 Grams fresh ginger
- 30 Grams Extra Virgin Olive Oil (EVOO) BUY
- 1 celery stalk including leaves
- 4-6 medium beetroot, peeled and cut in pieces (approx. 700–800g)
- 600 Grams liquid vegetable stock
- 1/2 Teaspoon Chinese five spice powder
- pink salt flakes to taste BUY
- pot set yoghurt to serve Recipe
Do
- 1
Place onion, ginger, EVOO and celery into Thermomix bowl and chop 3 sec/speed 5.
- 2
Sauté 5 min/Varoma/speed 1.
- 3
Add beetroot and chop 7 sec/speed 7.
- 4
Add remaining ingredients except salt and yoghurt and cook 15 min/100°C/speed 2.
- 5
Puree by bringing speed up slowly 1 min/speed 8.
- 6
Taste and adjust seasoning.
- 7
Serve with yoghurt or sour cream.
