Beetroot and butternut soup
21st Jan, 2014


  • 1 onion, diced
  • 1 thumb sized piece of ginger, grated
  • 2 clove of garlic, finely diced
  • 2 beetroot, peeled and diced
  • 1 butternut squash, peeled, de-seeded and diced
  • 1 tsp. paprika
  • ½ tsp. ground coriander
  • ½ tsp. ground cumin
  • 1 tbsp. soya yogurt
  • 1 tbsp. finely chopped coriander

Equipment required:

To Make:

Firstly place the beetroot, butternut squash and garlic on a baking tray, drizzle with olive oil and roast in for 10 minutes in the oven at 180 degrees. Now fry the onion in a little oil and cook for 10 minutes. Then add the garlic and ginger and cook for a further 3 minutes. Add the ground coriander, cumin and paprika along with 1 ½ pints of water, bring to the boil. Then add the roasted beetroot, squash and garlic and simmer for 10 minutes. Place all the ingredients in a blender and blitz for 2 minutes. Garnish with a dollop of soya yogurt and coriander.

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