Rugani Roasted Beetroot & Lime Soup

On days when you feel you need a little extra kick to get through your unruly to-do list, try adding colour to your day to give you that boost of energy that is only possible with rich, nutrient-bursting soup, such as this Rugani-inspired Beetroot and Lime Soup.

Beetroot is known to increase athletic performance, sharpen your mind, regulate blood pressure and helps to maintain a healthy weight. Sounds like the perfect food for superheroes like you. Try it!

Prep 0 mins
Cook 0 mins
Ready-in 0 mins


1 tbsp olive oil
4 large beets
1 red onion, diced
2 celery stalks, chopped roughly
1 leek stalk, cleaned and chopped roughly
1 cm ginger, minced
2 cloves garlic, minced
½ tsp black pepper ground
1 tsp salt or to taste
1 tsp cumin
2 tsp lime
2 cups vegetable stock
1 cup Rugani Beetroot Juice
½ cup coconut milk
Sesame Seeds
Coconut Milk


  1. Preheat oven to 180 °C. Remove the tops and the roots of the beets and peel each one with a vegetable peeler. Cut the beets into quarters. In a roasting tray place the beetroot and sprinkle with half the olive oil. Roast beetroot for 40 minutes or until soft.
  2. In a saucepan, heat the olive oil and fry the onion, celery, ginger, garlic and leeks together. Fry till golden brown. Then add cumin, salt and pepper and fry for an-other minute. Add the beetroot, vegetable stock and lime. Cook until all the ingredients are soft. Place all the ingredients in a blender and add the coconut milk and Rugani Juice. Blend till smooth. If you prefer a thinner soup add more beet-root juice to liking.
  3. Adjust seasoning to liking. Garnish with coconut milk, sprouts and sesame seeds.

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