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Soup

Gingery Beet Soup

A vibrant and nourishing bowl is simple to create with just a few ingredients. Fresh beets and potatoes give body to the soup, and ginger adds a touch of heat that will make you glow.

Ingredients :

    2 tablespoons extra-virgin olive oil, plus more for serving
    ½ yellow onion, chopped
    2 tablespoons chopped peeled ginger, plus ¼ teaspoon grated ginger
    3 garlic cloves, peeled and smashed
    Kosher salt and freshly ground pepper
    3 cups chopped peeled beets (from 2 medium)
    1 cup chopped Yukon Gold potato (from 1 large)
    ½ cup plain yogurt
    Fresh thyme leaves, for serving (optional)

Direction :

    In a medium saucepan, heat oil over medium-high. Add onion, chopped ginger, garlic, and a pinch of salt; cook until softened, 4 to 5 minutes. Add beets, potato, and 4 cups water. Season with salt and pepper. Bring to a simmer, cover, and cook until vegetables are tender, 25 to 30 minutes. Let cool slightly; transfer to a blender. Blend until smooth, adding 1/4 to 1/2 cup water for desired consistency.
    Stir together yogurt and grated ginger. Ladle soup into bowls; swirl in yogurt. Top with thyme (if desired), a drizzle of olive oil, and more pepper.