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Warming winter spices, vibrant pink beetroot, nourishing sweet potato, creamy horseradish yoghurt. This is a gorgeous soup that’s very simple to make. It freezes well, so you can make a big batch and enjoy through the winter months.

Beetroot has a low GL (specially when raw), so it helps keep blood sugar stable. It contains soluble fibre which helps keep blood cholesterol level healthy, as well as potassium and manganese. The leafy parts of the plant are an excellent source of calcium, magnesium, iron, folate, beta-carotene and vitamin C.

The red pigment in beetroot is believed to contain certain anti-cancer agents, which is why it has been used in the alternative treatment of cancer for many years. It is used in traditional medicine to strengthen the blood.

Serves 4-6 or more

Spiced Beetroot Soup

  • 30 grams garlic, finely chopped
  • 300 grams onions, finely diced
  • 60 grams celery, finely diced
  • 10 grams whole red chilli peppers, finely diced
  • 4 bruised green cardamom pods
  • 2 level teaspoons toasted cumin seeds, finely ground
  • 400 grams sweet potato, diced small
  • 600 grams cooked beetroot, diced small (fresh is best, vacuum next – but not pickled)
  • 1200 ml homemade vegetable stock (or 2.5 Kallo vegetarian stock cubes)
  • ¼ lemon per serving
  • Seasoning

Horseradish Yogurt

  • 2 tablespoons freshly grated horseradish, or more to taste
  • 250 ml Greek yoghurt
  • 2 tablespoon freshly squeezed lemon juice
  • ¼ teaspoon sea salt
  • ¼ teaspoon crushed pink peppercorns
  1. Mix all ingredients in a small bowl and set aside in fridge until needed.
  • Vegetarian
  • Low GI
  • Easy
  • Gluten Free
  • Dairy Free: Use Soya or Yoghurt
  • Diabetic Friendly
  • Vegan: Use Soy Yoghurt
  • Paleo: Use Goats Yoghurt instead of Dairy
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Method

  1. In a large saucepan, fry garlic for 30 – 60 seconds, then add onions, celery and chill and cook for 5-10 minutes until soft. Add cardamom and cumin, cook for 1 minute.
  2. Add the diced sweet potato and beetroot and cook for 10 minutes until potatoes are softened. Add the vegetable stock and bring back to a simmer for 20-30 minutes. Blend soup until smooth then bring back to a simmer.
  3. Serve at once with a dollop of horseradish yoghurt and a squeeze of lemon.

Maggie's Tips

  • This soup keeps for a few days in fridge and freezes really well.
  • Beetroot can be eaten raw: just peel and grate into salads and sandwiches.
  • The easiest way to cook beetroot is to boil it. Cut off the stalks, but not right down to the root – this helps stop the beetroot lose its vibrant colour.