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Beetroot Soup
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Beetroot Soup
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
 
This earthy beetroot soup is a perfect winter lunch or dinner dish. With only eight ingredients this soup is a breeze to make, and tasty as well!
Servings: 2 people
Ingredients
  • 1 Tbsp olive oil
  • 1 Tbsp ginger finely chopped
  • 2 cloves garlic finely chopped
  • 2 medium beetroots
  • 5 small new potatoes quartered
  • 1/2 tsp coriander seeds
  • 1 tsp cumin
  • 1 can of cannelini beans drained (keep the brine for another recipe!)
  • 4 stalks beetroot leaves or silverbeet leaves
  • water
Instructions
  1. Heat olive oil in medium size saucepan over medium heat. Add garlic, ginger and coriander seeds. Stir for a few minutes until fragrant
  2. Add chopped beetroot, potatoes and cumin powder and stir for a few minutes
  3. Add water to cover (about 4 cups)
  4. Bring to boil and simmer over low heat for about 10 to 12 minutes until you can pierce the potatoes with a fork easily
  5. Add cannelini beans and cook for a further 5 minutes
  6. Add the silverbeet, stir through and then take off the heat
  7. Enjoy!