Beetroot soup with ginger, coriander and red cabbage

Root vegetables are a staple in winter cooking. Johané Neilson, assistant food editor of Tuis and Home, cites this soup as her favourite recipe from their July issue. Its vibrant colour and velvety texture is bound to banish the winter blues.

Serves: 6

Preparation time: 25 minutes

Cooking time: ± 30 minutes


300ml olive oil
1 chopped onion
2 bruised garlic cloves
1 thumb-sized peeled and finely chopped ginger
5ml finely ground coriander
2.5ml finely ground cumin
1 small shredded red cabbage
650g peeled and diced beetroot
1.5 litres good quality chicken stock
1 tin (400g) chopped tomatoes
a pinch of brown sugar
salt and pepper


Heat the oil in a heavy-bottomed saucepan and sauté the onion until soft, then add the garlic and ginger, and stir-fry over low heat.

Add the coriander, cumin, cabbage and beetroot, pour the stock over, and then add the tomatoes and brown sugar. Bring to the boil, then simmer until the beetroot is soft. Blend the soup until smooth and serve with a swirl of Greek yoghurt and chopped, roasted hazelnuts.

The July issues of Tuis and Home are on sale now.

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