Nigella Beetroot, Rhubarb and Ginger Soup

Nigella Beetroot, Rhubarb and Ginger Soup is a beautifully vibrant, slightly tangy, and warmly spiced soup that brings together three bold ingredients in one elegant bowl. The earthiness of beetroot pairs perfectly with the tartness of rhubarb, while fresh ginger adds gentle heat that lifts the entire dish.

This recipe works wonderfully as a light lunch, a sophisticated dinner starter, or a refreshing cold soup during warmer months. With its stunning colour, smooth texture, and unique flavour profile, it’s a comforting yet modern twist on traditional beetroot soup.

What Exactly Is Nigella Beetroot, Rhubarb and Ginger Soup?

Nigella Beetroot, Rhubarb and Ginger Soup is a blended vegetable-fruit soup made with cooked beetroot, chopped rhubarb, fresh ginger, stock, and aromatics. The combination creates a sweet-tart balance with a warm, peppery undertone from the ginger. Once simmered, it’s blended until silky to produce a soup that feels light yet flavourful, and visually striking with its deep ruby colour.

Other Popular Nigella Lawson Recipes

• Nigella Pea and Mint Soup
• Nigella Cauliflower Soup
• Nigella Broccoli Stilton Soup

Why This Recipe Is a Must-Try

• Unique flavour balance – Combines earthy, tangy, and spicy notes beautifully.
• Naturally vibrant colour – Makes a visually stunning starter or lunch option.
• Simple preparation – Requires only chopping, simmering, and blending.
• Nutrient-rich ingredients – Beetroot and rhubarb offer antioxidants and vitamins.
• Impressively versatile – Can be served hot, warm, or chilled.

Key Ingredients Needed for Nigella Beetroot, Rhubarb and Ginger Soup

• 3–4 medium cooked beetroots, chopped (vacuum-packed or roasted beets work well)
• 1½ cups fresh rhubarb, chopped
• 1 onion, diced
• 2 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 1 tbsp olive oil or butter
• 750ml vegetable stock
• 1–2 tsp honey or sugar (optional for balance)
• Salt and black pepper, to taste
• Yoghurt or crème fraîche, for serving (optional)

Equipments

• Large saucepan
• Blender (immersion or jug)
• Knife and chopping board
• Wooden spoon
• Ladle

Instructions to Make Nigella Beetroot, Rhubarb and Ginger Soup

• Cook the aromatics – Sauté onion, garlic, and ginger in oil or butter until fragrant and soft.
• Add rhubarb and beetroot – Stir in chopped rhubarb and cooked beetroot to combine.
• Pour in stock – Add vegetable stock and bring to a gentle simmer.
• Simmer to soften – Cook for 10–12 minutes until the rhubarb breaks down.
• Blend until silky – Remove from heat and blend until the soup is smooth.
• Adjust seasoning – Add salt, pepper, and a touch of honey if extra sweetness is needed.

Common Mistakes I Made (And How I Fixed Each One)

• Soup tasting too sharp – Adding a small amount of honey balanced the rhubarb’s acidity.
• Texture feeling fibrous – Blending longer and passing through a fine sieve created a smoother finish.
• Colour becoming dull – Turning off the heat once ingredients softened kept the soup vibrant.
• Too much ginger heat – Reducing ginger to ½ tbsp kept the flavour warming, not overpowering.
• Soup turning watery – Allowing it to simmer uncovered thickened the consistency.

Healthier Version of Nigella Beetroot, Rhubarb and Ginger Soup

• Use olive oil instead of butter – Keeps the recipe plant-based and heart-friendly.
• Skip the sweetener – Rely on beetroot’s natural sweetness.
• Add carrots or apples – Boost natural sweetness and nutrients.
• Choose low-sodium stock – Helps control salt levels.
• Serve with yoghurt instead of cream – Adds lightness and extra probiotics.

What to Pair With Nigella Beetroot, Rhubarb and Ginger Soup

• Warm seeded bread – Adds texture and complements the earthy flavours.
• Goat cheese toast – Creaminess pairs well with the soup’s tanginess.
• Mixed green salad – Offers freshness and balance to the mild sweetness.
• Roasted chickpeas – Adds crunch and extra protein.
• Herb focaccia – Excellent for dipping into the smooth soup.

Pro Tips to Get Perfect Nigella Beetroot, Rhubarb and Ginger Soup Every Time

• Use cooked beetroot – Cuts down cooking time and blends more smoothly.
• Add ginger gradually – Ensures the flavour stays warm, not overpowering.
• Start with less rhubarb – Adjust to taste, especially if it’s early-season and very tart.
• Blend thoroughly – Creates a velvety, restaurant-style texture.
• Taste before sweetening – Some beetroots are naturally sweet enough.
• Serve with a swirl of yoghurt – Adds creaminess and contrast.
• Reheat gently – Maintains colour and prevents bitterness.

Easy Variations of Nigella Beetroot, Rhubarb and Ginger Soup

• Beetroot and apple blend – Adds natural sweetness and depth.
• Add orange zest – Brightens the flavour with a citrus twist.
• Swap ginger for turmeric – Gives earthiness and a golden hue.
• Coconut beetroot soup – Replace stock with coconut milk for a richer finish.
• Spicy version – Add chilli flakes or fresh red chilli for heat.
• Roasted beetroot base – Enhances the flavour with smoky richness.

How to Store Nigella Beetroot, Rhubarb and Ginger Soup the Right Way

• Store in airtight containers – Keeps well for up to 3 days.
• Cool completely before refrigerating – Prevents excess moisture.
• Freeze without yoghurt – Add toppings only when serving.
• Portion before freezing – Makes reheating simpler.
• Stir well after reheating – Helps regain the smooth texture.

The Best Ways to Reheat Nigella Beetroot, Rhubarb and Ginger Soup

• Warm gently on the stove – Prevents the rhubarb flavour from becoming too sharp.
• Use the microwave in short bursts – Stir between intervals for even heating.
• Reheat from frozen on low heat – Slowly melts and warms the soup without separating.
• Avoid boiling – Maintains the bright colour and smooth consistency.

Nutrition (Per Serving)

• Calories: ~140
• Protein: 3g
• Carbohydrates: 24g
• Fat: 4g
• Fiber: 5g
• Sodium: Depends on stock used

Print

FAQs

How do I balance the tartness of rhubarb in beetroot, rhubarb and ginger soup?

Rhubarb can be naturally sharp, so balancing it with a little honey or sugar helps smooth out the acidity. Start with a small amount, taste, and adjust gradually to keep the soup bright without becoming overly sweet.

Why does my beetroot soup taste too earthy?

An overpowering earthy taste often happens when using raw beetroot or under-seasoning. Using cooked beetroot—roasted or vacuum-packed—reduces earthiness. Adding ginger, rhubarb, or a splash of lemon lightens the flavour and creates better balance.

How do I keep the soup smooth instead of fibrous?

Beetroot and rhubarb both contain fibres, so blend the soup thoroughly using a high-power blender. If the texture still feels grainy, pass the soup through a fine sieve for a velvety, restaurant-quality finish.

Can I use frozen beetroot or rhubarb for this recipe?

Yes, frozen beetroot and rhubarb work extremely well and blend smoothly once softened. They also reduce prep time since they’re already cleaned and cut, making them a convenient option for quick soup preparation.

Final Thoughts

Nigella Beetroot, Rhubarb and Ginger Soup is a refreshing twist on traditional beetroot soup, combining earthy sweetness, bright tang, and gentle spice in one beautifully balanced dish. Its stunning colour and simple method make it ideal for both everyday meals and elegant gatherings.