After Christmas it’s often not only the turkey that can feel stuffed! Over indulging in rich, fatty foods and too much sugary alcohol can leave one feeling rather lethargic! So here is Blue Strawberry and Table Talk’s solution to this rather sticky situation…. With the incredible antioxidant powers of beetroot and garlic and the magical stomach settling ability of ginger this delicious soup is the perfect way to cleanse your sins after a sustained period of over indulgence!
Beetroot, garlic and ginger soup (serves 6)
Ingredients:
2 tbsp olive oil 1 onion
1 chopped potato
Peeled and diced 6 cloves of peeled garlic, chopped
A few handfuls of washed baby spinach 2.5cm pieces of fresh ginger, grated or finely chopped
Grated zest of 1 orange
Juice of 2 oranges
3 medium beetroot, cooked and cut into small dices
1.2 litres water
Sea salt and freshly ground black pepper
A little cream or yoghurt, to serve (optional)
1. Heat the oil in a large pan, add the onion and fry until soft but not coloured.
2. Add the potato, garlic and ginger and fry for three minutes. Add the orange zest and juice, plus the beetroot and water, then bring to the boil and simmer for 30 minutes, until the potato is tender. Blend until smooth.
3. Place the spinach in a pan with a little extra virgin olive oil and cover with a lid and cook until wilted.
4. Allow to cool slightly and squeeze out the water and season with salt and black pepper.
5. Reheat the soup gently and season to taste.
6. Add the chopped spinach and stir through to warm and serve garnished, if you like, with a swirl of cream or yoghurt and a little grated orange zest.
Beetroot and Ginger Soup
After Christmas it’s often not only the turkey that can feel stuffed! Over indulging in rich, fatty foods and too much sugary alcohol can leave one feeling rather lethargic! So here is Blue Strawberry and Table Talk’s solution to this rather sticky situation…. With the incredible antioxidant powers of beetroot and garlic and the magical stomach settling ability of ginger this delicious soup is the perfect way to cleanse your sins after a sustained period of over indulgence!
Beetroot, garlic and ginger soup (serves 6)
Ingredients:
2 tbsp olive oil 1 onion
1 chopped potato
Peeled and diced 6 cloves of peeled garlic, chopped
A few handfuls of washed baby spinach 2.5cm pieces of fresh ginger, grated or finely chopped
Grated zest of 1 orange
Juice of 2 oranges
3 medium beetroot, cooked and cut into small dices
1.2 litres water
Sea salt and freshly ground black pepper
A little cream or yoghurt, to serve (optional)
1. Heat the oil in a large pan, add the onion and fry until soft but not coloured.
2. Add the potato, garlic and ginger and fry for three minutes. Add the orange zest and juice, plus the beetroot and water, then bring to the boil and simmer for 30 minutes, until the potato is tender. Blend until smooth.
3. Place the spinach in a pan with a little extra virgin olive oil and cover with a lid and cook until wilted.
4. Allow to cool slightly and squeeze out the water and season with salt and black pepper.
5. Reheat the soup gently and season to taste.
6. Add the chopped spinach and stir through to warm and serve garnished, if you like, with a swirl of cream or yoghurt and a little grated orange zest.