Charlene’s Ruby Soup

Preparation info
  • Serves


    • Difficulty


Appears in
Seasonal Soups

By Fraser Reid

Published 2019

  • About

A luxurious ruby-coloured soup, this uses two kinds of fresh herbs which work wonderfully with the sweet beetroot and carrots.


  • 1 tablespoon olive oil or butter
  • 1 onion, peeled and roughly chopped
  • 2


Heat a pot on a medium-low heat and add the oil or butter. Fry the onion and garlic for 5–10 minutes, until soft.

Add the beetroot, carrots, ginger and herbs and give everything a mix.

Pour 1.2 litres of boiling water into the pot and crumble in the stock cubes. Bring everything to