I've had my eye on Instant Pot for months before I decided to buy it. It always looked too good to be true and as I was doing perfectly fine without one I resisted the temptation. Until July that is when I decided to take a plunge and ordered myself one. The beast of a machine arrived and I never looked back! In my opinion it is worth having one for steaming veg alone but this post is by no means a review of this wonderful piece of kit but a recipe one instead. 🙂 The Instant Pot Ginger Spiced Beetroot Soup recipe which can be prepared either using Instant Pot or traditionally on the hob. Whichever way you use, you won't be disappointed.
Beetroot is, without a doubt, one of my favourite vegetables. Naturally sweet, it can be enjoyed both cooked and raw and it is an absolute goldmine when it comes to nutritional value (check my Beetroot Smoothie recipe too).
One of my favourite ways of enjoying beetroot is in a soup. It's quick and easy (especially if prepared in Instant Pot) but most of all super delicious. It is a perfect winter warmer number with gorgeous hint of spicy ginger that allows just enough heat to give this soup a bit of oomph! Serve it with my super easy Irish Soda Bread for perfect lunch!
Below you will find instructions for Instant Pot as well as the traditional method on the hob. As with all my soup recipes, do not feel like you need to be really exact with quantities. In some cases I haven't even stated the exact weight of the veg added. Be approximate, use rough measure and you will be fine. It's a soup not a cake lol. 😉
Instant Pot Ginger Spiced Beetroot Soup
- 300 g peeled weight raw beetroot, roughly chopped
- 2 carrots peeled and roughly chopped
- thumb size piece of ginger peeled and grated
- 2 garlic cloves peeled and finely chopped or grated
- 200 g potatoes peeled and roughly chopped
- 1 large leek cleaned and thinly sliced
- 15 g fresh dill roughly chopped and more to garnish
- 1 tablespoon of clarified butter or regular unsalted butter
- 1 ltr vegetable stock cube is fine
- Juice of one lemon
- salt & pepper to taste
- Sour cream optional
- Heat clarified or regular butter in your Instant Pot using Sauté function (it should be set on High, 30min) and fry thinly sliced leek for a few minutes until soft and translucent but not coloured. Make sure you stir now and again to prevent leek catching.
- Add garlic and ginger and fry for another minute stirring. Turn the pot off by pressing Keep Warm/Cancel button.
- Add chopped carrots, beetroot, potatoes followed by dill, lemon juice and stock. The added liquids will deglaze the pot but you might want to help a bit using wooden spoon to make sure there are no little bits of leek burnt onto the bottom.
- Put on the lid and lock it in place making sure that the black, steam releasing valve is pointing to "Sealing". Set your Instant Pot to "Soup" setting for 15 min.
- When the time is up turn the pot off by pressing Keep Warm/Cancel button and let the pressure go down naturally for 10min (NPR - Natural Pressure Release).
- Once the time is up move the steam releasing valve to "venting" and quickly release remaining pressure.
- Season soup to taste with salt and pepper and puree to desired consistency using stick blender.
- Serve with a dollop of sour cream and a sprig of fresh dill.
Traditional "on the hob" cooking method
- Follow the steps as above only after adding all the vegetables, stock and lemon juice, simmer gently, covered for about 30-40 minutes until vegetables are very tender.
- Season, puree to desired consistency with stick blender, garnish and serve.
Some more soup recipes you might enjoy
If you are soup lover and maker, you might want to make your own stock too. This particular soup is fully veggie but you could also make it with your own, homemade chicken stock. Feel free to check my guide on How To Make Chicken Stock in Instant Pot (with instructions for hob/stovetop users too).
Pin For Later!
I’m linking my Instant Pot Ginger Spiced Beetroot Soup with the following pages:
Cook Once Eat Twice hosted by Corina at Searching for Spice