This soup definitely tastes better a day after it’s made but I’m not usually organised enough to make it in time!


  • 2-3 tablespoons olive oil
  • 6 medium beetroot
  • 2 large cloves of garlic
  • 5cm ginger root
  • 2 shallots
  • 5 stalks of fresh sage
  • 1-litre stock – vegetable or chicken
  • Salt and black pepper


  • Roughly chop the sage, garlic, ginger and shallots and place them in your food processor. Add a little black pepper. Blitz to make a paste.
  • Put the oil into a large saucepan over a medium heat and add the shallot paste to the pan. Stir repeatedly for at least 5 minutes to develop the flavours.
  • Between stirring you can grate the beetroot in your food processor. Just wash and trim, no need to peel.
  • Once the shallot paste is ready, add the beetroot a little at a time and stir thoroughly. Once all the beetroot is added stir for a few minutes before adding the stock.
  • You will need to fully cover the beetroot with stock so add extra water if not covered with the litre of stock suggested.
  • Now bring to the boil and simmer for about 20 minutes until the beetroot is tender.
  • Either use a stick blender and blend a tiny amount so that the texture of the beetroot is retained, or liquidise a couple of mug fulls in your food processor and add them back to the soup.

Now sample the soup and season it to your taste.