Vegan beetroot
and ginger soup

A vibrant winter warming soup

This soup is perfect to beat away the winter blues, maybe even with the colour of the soup alone!!

3 tbsp rapeseed oil 

1 large white onion, peeled and chopped

2cm piece fresh ginger, peeled and grated 

3 garlic cloves, peeled and minced 

1 green finger chilli, finely chopped 

500g beetroot, scrubbed and grated (or chopped small)

1 small potato (about 100g), peeled and grated 

750ml vegetable stock 

Salt, to taste

Heat the oil in a large pot and, once it’s good and hot, add the onion and fry, stirring occasionally, for 10 minutes.

Add the ginger, garlic and chilli, then fry, stirring all the while, for three minutes.

Add the beetroot and potato, stir to coat, then pour in the stock and bring to a boil.

Turn down the heat and leave to simmer for 30 minutes.

Leave the soup to cool a little, then blend and taste for salt – I needed to add a quarter-teaspoon.

Transfer the soup into bowls and top with a spoonful of yoghurt and a sprinkling of nigella seeds.

Serve hot with the grilled sourdough alongside.

This is a recipe from Meera Sodha https://twitter.com/meerasodha