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Nigella Beetroot, Rhubarb and Ginger Soup

Nigella Beetroot, Rhubarb and Ginger Soup
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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.

Ingredients

Scale

  • 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)

Instructions

  • 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.

Find it online: https://chefnigellarecipes.uk/nigella-beetroot-rhubarb-and-ginger-soup/