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Roasted beetroot and ginger soup

Roasted beetroot and ginger soup

The perfect soup to warm you over the cold months

Beetroot is a wonderfully earthy, sweet vegetable that is widely avoided by many because they think it’s too messy. I urge you to push that thought aside and make this soup! It’s so smooth and tastes amazing. Beetroot is high in fibre and has health-improving essential nutrients like potassium, folate (vitamin B9) manganese, iron and vitamin C which can aid in lowering blood pressure and increasing blood flow. It also supports the liver’s detoxification pathways.

Gill’s top tip: Did you know beetroot can improve athletic performance? Try drinking a glass of beetroot juice each day and see if you notice any difference!

Prep: 10 minutes Ready in: 35 minutes Serves: 4

Roasted beetroot and ginger soup


500g raw beetroot, scrubbed, tough ends removed, and chopped into chunks (no need to peel them)
2 cloves garlic, smashed
2 tablespoons olive oil
Salt and freshly ground black pepper
2 leeks, finely sliced
2 celery sticks, finely sliced
30g fresh ginger, peeled and finely chopped
1 litre gluten-free vegetable stock
1 tablespoon lemon juice
½ cup coconut milk, plus extra to serve
A handful of fresh dill


  1. Preheat oven to 200°C. In a bowl, toss the beetroot chunks and smashed garlic cloves with 1 tablespoon olive oil, seasonwith salt and black pepper, and roast for 30 minutes.Turn them over after 20 minutes and continue roasting. Discard garlic after the beetroot is roasted.
  2. Heat the remaining tablespoon of oil in a large saucepan over medium heat. Sauté the leeks, celery and ginger for 10minutesuntil softened. Add the roasted beetroot chunks and the stock and bring to a boil. Simmer for 5 minutes.
  3. Take off the heat.
  4. Add lemon juice, coconut milk and most of the dill. Using a stick blender, carefully blitz until smooth. Taste and adjust seasonings by adding more lemon juice, salt and pepper if needed and a little water if the soup is too thick.
  5. Reheat over medium heat, ladle into bowls and serve with a swirl of coconut milk and chopped dill.
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