Who would have thought I would make a ginger beetroot soup? Not me, anyway! I was at Paddy’s market getting about my fruit&veg shopping one saturday when I heard  a man explaining to the stall holder that he was about to do a ginger-beetroot soup.  Curious, I did asked him how he was doing it, in the end, the explanations sounded to me overly complicated. I like the idea of a ginger beetroot soup, so I made my own the same evening!
Serves 4-6
Ingredients
- 3 raw beetroots
- 1 large piece of ginger
- 1 potato
- 1 carrot
- a quarter of a fennel
Method
- Peel the vegetables, peel the ginger, place all ingredients in a large saucepan, add one tablespoon of rock salt. Â Cover with water.
- Then, boil gently until the beetroot is cooked (soft when putting a knife through).
- Now it is time to use your bar mixer or food processor. If you are afraid there may be too much cooking liquid, remove some in a bowl nearby (do not throw it at this stage). Mix the soup.  Feel free to add some of the extra liquid (or water) if not liquid enough.
- Season with a bit of ground pepper, coriander powder. Add one generous tablespoon of thickened cream (facultative).
- Serve with fresh coriander leaves.
