Beetroot kutta soup

50g butter
1 large onion
1 tbsp garlic, chopped
2 tbsp fresh ginger, finely chopped
Handful mint
Handful coriander
1 kg raw beetroot, diced
6 stalks celery, chopped
1 medium potato, diced
2 tbsp sugar
1.5 litres stock
Dollop of creme fresh/swirl of oat cream


  • Melt butter in a large pan and saute the onion, garlic, ginger and mint
  • Add the remaining ingredients, season to taste and bring to the boil
  • Cover and simmer for 1 hour until the beetroot is completely soft
  • Puree and serve with a dollop creme fresh (or swirl of oat cream)
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