Share, , Google Plus, Pinterest,


Posted in:

Mum’s Beet and Ginger Soup

Serves 4

© by David Loftus

A recipe from the vegan/vegetarian cookbook East by Meera Sodha.


  • Canola Oil 3 Tbs
  • Onion 1 medium, chopped
  • Ginger ¾ inch, peeled and grated
  • Garlic 3 cloves, crushed
  • Green Finger or Serrano Chile 1, finely chopped
  • Raw Beets 1 lb, scrubbed and grated
  • Potato ¼ lb (1 small), peeled and grated
  • Vegan Vegetable Stock 3 cups
  • Salt to taste
  • Thick Yogurt non-dairy if vegan, Nigella Seeds and Grilled Sourdough to serve

Cook It

  1. Heat the oil in a large saucepan and, once it’s good and hot, add the onion and fry for 10 minutes, stirring occasionally. Add the ginger, garlic, and chile, then fry for 3 minutes, stirring all the while. Add the beet and potato, stir to coat, then pour in the stock and bring to the boil.
  2. Turn down the heat and leave to simmer for 30 minutes.
  3. Leave the soup to cool a little, then blend and taste—add up to ¼ teaspoon of salt if you like. Transfer the soup into bowls and top with a spoonful of yogurt and a sprinkling of nigella seeds. Serve hot with the grilled sourdough.

Recipe excerpted from East by Meera Sodha. Food photography by David Loftus © 2020. Reproduced by permission of Flatiron. All rights reserved.