Beet Rhubarb Soup with Ginger Zing

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

1. 1

   Begin 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.

2. 2

   In 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.

3. 3

   Begin by peeling and roughly chopping the garlic before adding it to the pan with the onions. Sauté for approximately 2 minutes, then incorporate the cumin followed by adding the rhubarb and beets. Pour in the water, season with salt, increase the heat to high, and bring everything to a boil. Once boiling, reduce the heat, cover with a lid, and allow it to simmer vigorously until the beets are completely tender. This process typically requires longer than expected; anticipate around 1½ hours of cooking time, but it may extend beyond that.

Full steps, exact amounts, and Cook Mode are available after sign-in.

• 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.