Zesty beet and rhubarb soup with a hint of ginger.
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Nutrition per Serving
Ingredients
Estimated total cost: €6.49 · €1.08/serving
- 2 tablespoons olive oilEst. price €0.12–€0.30
- 2 teaspoons flaky sea salt or kosher salt (or 1 teaspoon fine sea salt)Est. price €0.02–€0.08
- 4 cups cold waterEst. price €0.00–€0.01
- 1 large onion (approx. 1 cups, chopped)Est. price €0.40–€0.90
- 3 fat cloves of garlicEst. price €0.15–€0.30
- 14 ounces rhubarb (trimmed weight)Est. price €3.50–€6.00
- 1 pound 2 ounces raw beets (approx. 3 cups roughly chopped)Est. price €1.80–€3.20
- 2 teaspoons ground cuminEst. price €0.10–€0.25
- 3-inch piece of fresh gingerEst. price €0.40–€0.80
Steps
- 1Begin by breaking or cutting each rhubarb stalk into 2 or 3 pieces to ensure they fit comfortably in the saucepan. Next, wash the beets and remove the stalks and leaves. Set them aside for later use.
- 2In a sizable saucepan or Dutch oven with a secure lid, heat the oil. Proceed to sauté the onion over medium-low heat for approximately 10 minutes, making sure to stir regularly. The onion may not fully soften during this time, but it should be adequately cooked at this stage.
Cultural note
Beet Rhubarb Soup is a unique combination of flavors that may have originated from Eastern European cuisines, where beets are commonly used in soups and stews. The addition of ginger adds a zesty twist, reflecting a fusion of different culinary influences.
Seasonal note
Beets and rhubarb are typically in season during the spring and early summer, making it an ideal time to prepare this soup. Ginger is available year-round, adding a warm and spicy kick to the dish.
Health note
This Beet Rhubarb Soup is low in calories and fat, high in fiber, and a good source of vitamin C. The beets and rhubarb provide antioxidants and anti-inflammatory properties, while ginger aids digestion and can help reduce nausea.
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