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Member recipe

Spicy beetroot soup

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(2 ratings)

Member recipe by


Serves 4

spicy soup, beetroot, tomato and ginger

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  • 1oz butter (25g)
  • 8oz raw beetroot peeled and grated (225g)
  • 1 onion finely chopped
  • 1tbsp grated ginger
  • 2 carrots peeled and chopped
  • 1tsp ground cumin
  • 1/4 tsp ground cinnamon
  • 11/2 pt veg or chicken stock (900ml)
  • 300g tin chopped tomatoes
  • 7oz creme fraiche (200g) plus extra to garnish
  • small sprigs rosemary


    1. melt the butter and gently fry the beetroot, onion, ginger and carrots in a pan for 5-6 minutes.
    2. stir in the spices and cook for 1-2 minutes.
    3. add the stock and tomatoes and season with black pepper.
    4. cover and simmer for 30 minutes until the beetroot is tender. Liquidise in a blender and stir in the creme fraiche.
    5. Ladle into dishes and garnish with a dollop of creme fraiche and sprig of rosemary.

Comments, questions and tips

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29th Dec, 2016
Nice recipe, althought I found it too creamy perhaps. Maybe replace butter with olive oil, or use a bit less creme frech. I'm no Gordan Ramsey so I don't know, but those were my thoughts when eating it.
15th May, 2013
Very easy to make with a great warming flavour. Will definitely have this again.
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