Clara Bennett This cozy Nigella Beetroot, Rhubarb and Ginger Soup is made with earthy beetroot, tangy rhubarb, fresh ginger, garlic, and ground cumin. This recipe creates a surprisingly bright and velvety soup. It has a deep, earthy flavor with a spicy kick from the ginger and a tangy note from the rhubarb. It’s the perfect starter for a dinner party or a cozy lunch on a cold day, making enough for 4-6 servings.
Nigella Beetroot, Rhubarb and Ginger Soup Ingredients
- 400g rhubarb (trimmed weight)
- 500g raw beetroot
- 1 large onion (approx. 200g)
- 2 x 15ml tablespoons olive oil
- 3 fat cloves of garlic
- 2 teaspoons ground cumin
- 1 litre cold water
- 2 teaspoons sea salt flakes (or 1 teaspoon fine sea salt)
- 50g fresh ginger
How To Make Nigella Beetroot, Rhubarb and Ginger Soup
- Prepare the vegetables: Break or cut the rhubarb stalks into 2 or 3 pieces so they fit in your pan. Wash the beetroot, remove the stalks, and trim any rough “barnacly” bits. There is no need to peel. Roughly chop the beetroot into 2cm chunks. Peel and roughly chop the onion.
- Sauté the onion: Warm the olive oil in a large saucepan or casserole (one that has a lid) over medium-low heat. Cook the onion for about 10 minutes, stirring often. It will start to soften.
- Add aromatics and vegetables: Peel and roughly chop the garlic. Stir the garlic into the onions and cook for about 2 minutes. Next, stir in the ground cumin. Tumble in the chopped rhubarb and beetroot.
- Simmer the soup: Add the 1 litre of cold water and the salt. Turn the heat to high and bring the soup to a boil. Once it’s bubbling, turn the heat down low, clamp on the lid, and let it cook at a robust simmer.
- Check for softness: Cook until the beetroot is “utterly, utterly soft.” This takes longer than you might think—plan for at least 1.5 hours, but it could take longer.
- Blend the soup: Use a stick blender (also called an immersion blender) to blitz the soup directly in the pot. Blend until you have a smooth and velvety ruby-colored soup.
- Add the ginger juice: If the ginger skin is tough, peel it using the tip of a teaspoon. Coarsely grate all the ginger onto a plate. Spoon half of the grated ginger into the center of a piece of kitchen paper. Bring the edges of the paper together and twist it to make a small bag.
- Squeeze and serve: Hold the ginger “bag” over the soup and press on it to squeeze out all the intense juice. Get another square of kitchen paper and do the same with the remaining grated ginger. Taste the soup for seasoning. Ladle it into bowls and drizzle with horseradish cream or Green Tahini Sauce, if you wish.
Recipe Tips
- Don’t Peel the Beetroot: You save time and add nutrients by leaving the skins on. Just be sure to wash and trim them well. The long simmering time makes the skins perfectly soft, and they will blend smoothly into the soup.
- Be Patient with Simmering: The 1.5-hour cooking time is not a suggestion. The beetroot must be completely soft to get that velvety texture. If you blend it too early, the soup will be grainy.
- Use the Ginger Squeezing Method: Adding grated ginger pulp directly to the soup can make it stringy. Squeezing the juice out using kitchen paper gives you all the spicy, bright flavor without any of the fibrous texture.
- Use a Stick Blender: An immersion (or stick) blender is the easiest way to blend this soup. You can do it right in the pot, which saves a lot of cleanup. If you use a regular blender, be very careful blending hot liquid and do it in small batches.
What To Serve Beetroot and Rhubarb Soup
This vibrant soup is fantastic on its own, but toppings really make it shine. A drizzle of horseradish cream adds a sharp, spicy contrast that cuts the earthy beetroot flavor. For a creamy, herby option, try a spoonful of Green Tahini Sauce. Serve it with a thick slice of crusty bread or a warm sourdough roll for dipping. A simple side salad with a light vinaigrette would also be a refreshing pairing.
How To Store Beetroot and Rhubarb Soup Leftovers
- Refrigerate: Let the soup cool to room temperature. Store it in an airtight container in the refrigerator for up to 4 days. Reheat it gently on the stove or in the microwave.
- Freeze: This soup freezes beautifully. Once cool, pour it into freezer-safe containers or heavy-duty freezer bags. Leave about an inch of space at the top for it to expand. It will keep well in the freezer for up to 3 months. Thaw it overnight in the fridge before reheating.
Nigella Beetroot, Rhubarb and Ginger Soup Nutrition Facts
- Calories: 95 kcal
- Total Fat: 5g
- Saturated Fat: 0.7g
- Cholesterol: 0mg
- Sodium: 390mg
- Total Carbohydrate: 13g
- Dietary Fiber: 4g
- Sugars: 7g
- Protein: 2g
Frequently Asked Questions
- Why put rhubarb in a soup? Rhubarb adds a wonderful, sharp tanginess to the soup. It cuts through the deep, earthy flavor of the beetroot and balances the spicy ginger. It’s an unexpected ingredient that makes the soup taste bright and complex.
- Can I use pre-cooked beetroot? It’s not recommended for this recipe. The soup builds its deep flavor by cooking the raw beetroot, onion, and spices together for a long time. Using pre-cooked beetroot won’t create the same taste or texture.
- What if I don’t have a stick blender? You can use a regular countertop blender. However, you must be very careful. Let the soup cool down for at least 10-15 minutes. Blend the soup in small batches, never filling the blender more than halfway. Hold the lid on firmly with a kitchen towel to prevent any hot soup from splashing out.
- Can I use frozen rhubarb? Yes, frozen rhubarb will work just fine. You can add it directly to the pot from frozen at the same time you would add the fresh rhubarb.
Try More Recipes:
- Nigella Pea And Mint Soup Recipe
- Nigella Cauliflower Soup Recipe
- Nigella Broccoli Stilton Soup Recipe
Nigella Beetroot, Rhubarb and Ginger Soup Recipe
Description
This cozy Nigella Beetroot, Rhubarb and Ginger Soup is a vibrant and velvety soup. It combines earthy beetroot, tangy rhubarb, and a spicy kick of fresh ginger. Easy to make and perfect for a cold day.
Ingredients
Instructions
- Prep Veg: Chop the rhubarb into a few pieces. Wash, trim, and roughly chop the unpeeled beetroot. Peel and chop the onion.
- Sauté: In a large pot with a lid, cook the onion in olive oil over medium-low heat for 10 minutes. Add the peeled, chopped garlic and cook for 2 more minutes.
- Simmer: Stir in the cumin, then add the rhubarb and beetroot. Pour in the water and salt. Bring to a boil, then cover, lower the heat, and simmer for at least 1.5 hours, or until the beetroot is completely soft.
- Blend: Use a stick blender (immersion blender) to blend the soup directly in the pot until it is perfectly smooth and velvety.
- Add Ginger: Grate the fresh ginger. Place half of it in a piece of kitchen paper, twist to make a bag, and squeeze the juice into the soup. Repeat with the other half of the ginger.
- Serve: Taste the soup for seasoning. Serve hot, with an optional drizzle of horseradish cream.