Nigella Beetroot, Rhubarb and Ginger Soup is made with fresh rhubarb, raw beetroot, onion, garlic, ginger, cumin, and olive oil. This recipe creates a vibrant, tangy soup with deep flavor and rich color. It takes about 2 hours to prepare and makes approximately 1.5 liters.
Ingredients
- 400g rhubarb (trimmed)
- 500g raw beetroot
- 1 large onion (approx. 200g)
- 2 tbsp olive oil
- 3 garlic cloves
- 2 tsp ground cumin
- 1 liter cold water
- 2 tsp sea salt flakes (or 1 tsp fine salt)
- 50g fresh ginger
Optional Horseradish Cream (for topping):
- 175ml dairy or oat cream
- Pinch of salt
- 3 tbsp freshly grated horseradish
- ¼ tsp apple cider vinegar
- ½ tsp Dijon mustard
Instructions
- Prep Vegetables: Cut rhubarb into short pieces. Scrub and trim beetroot, chop into chunks. Chop onion.
- Cook Base: Sauté onion in oil over medium-low heat for 10 minutes. Add garlic and cook 2 more minutes.
- Add Spice and Veg: Stir in cumin, rhubarb, beetroot, water, and salt. Bring to boil, then simmer covered for 1½ hours until beetroot is soft.
- Blend: Use a stick blender to blitz the soup until smooth and velvety.
- Add Ginger Juice: Grate ginger, squeeze juice through kitchen paper, and stir into soup. Adjust seasoning.
- Serve: Ladle into bowls and top with horseradish cream or tahini sauce if desired.
Recipe Tips
- Use Fresh Rhubarb: For best tartness and balance with sweet beetroot.
- Beet Takes Time: Be patient—beetroot needs full cooking to soften.
- Blend Thoroughly: A velvety texture makes this soup luxurious.
- Ginger Juice Matters: Adds freshness without bits in the final soup.
What To Serve With Beetroot, Rhubarb and Ginger Soup
This soup pairs well with crusty rye bread, seeded crackers, or a simple salad with goat cheese. Top it with horseradish cream or green tahini sauce for extra flair.
How To Store Beetroot, Rhubarb and Ginger Soup
Refrigerate: Store in a sealed container for up to 4 days.
Freeze: Freeze in portions for up to 3 months. Defrost and reheat gently.
Beetroot, Rhubarb and Ginger Soup Nutrition Facts (Per cup serving)
- Calories: 120
- Total Fat: 5g
- Saturated Fat: 0.5g
- Carbohydrates: 16g
- Sugar: 8g
- Protein: 2g
- Sodium: 580mg
FAQs
Can I use cooked beetroot?
Not recommended—raw beetroot infuses the soup better during the long simmer.
Can I swap the rhubarb for apple?
Yes, use 2 Granny Smith apples if rhubarb isn’t available.
Is this soup spicy?
Not hot, but the ginger gives it a bright zing.
Can I make it ahead?
Yes, it keeps well in the fridge or freezer.
What if I don’t have a stick blender?
Use a countertop blender, but cool the soup slightly first.
Nigella Beetroot, Rhubarb and Ginger Soup Recipe
Description
A bold and tangy soup combining sweet beetroot, sharp rhubarb, and zesty ginger for a vivid, warming bowl with serious character.
Ingredients
Instructions
- Prep rhubarb, beet, onion, garlic.
- Sauté onion, add garlic and cumin.
- Add beetroot, rhubarb, water, salt; simmer 1½ hrs.
- Blend soup until smooth.
- Grate and squeeze ginger juice into soup.
- Serve with horseradish cream or tahini sauce.
Notes
- Rhubarb balances beet’s sweetness beautifully.
- Cook low and slow for soft beet texture.
- Ginger juice gives bright finish.
- Great make-ahead freezer option.