This dark red beetroot soup spiced with ginger and garlic will warm you up instantly. Perfect for winter lunch.

Serves 6


50g butter

2 tablespoons Olivado olive oil

1 large onion, peeled

1 clove garlic, crushed

2 stalks celery, finely diced

2 carrots, peeled, finely diced

2 large potatoes, peeled, finely diced

1 tablespoon fresh ginger, finely chopped

2 packs of LeaderBrand Baby Beets, diced

4 cups (1 litre) liquid chicken or vegetable stock

Sea salt and freshly ground black pepper

Toasted sesame seeds, extra black pepper and basil leaves, to serve



  1. Melt the butter with the olive oil in a large pan and sauté the onion, garlic, celery, carrots and potatoes.
  2. Add the ginger and baby beetroot.
  3. Season to taste with salt and freshly ground black pepper.
  4. Add the stock and bring to a boil, then reduce the heat, cover and simmer for 15 minutes, or until the potato is tender.
  5. Puree the soup in a food processor or high speed blender or with a stick blender. Return to the heat and re-heat for 5 minutes.
  6. Serve with toasted sesame seeds, freshly ground black pepper and basil leaves.


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