Ginger Spiced Beet Soup

Peel onion and ginger root and finely dice both. Rinse beets thoroughly under running water to clean, then peel and dice. (Because of the color, optionally work with gloves on.)

Rinse apple, peel, quarter, core and dice.

Heat the oil in a large pot. Add onion and ginger and cook until soft over medium heat. Add beets and apple and cook briefly.

Stir in broth and gingerbread spice. Add sugar and bay leaf. Boil again and then reduce to low heat and simmer covered for about 30 minutes.

Meanwhile, rinse orange in hot water, wipe dry and finely grate the peel. Squeeze the fruit.

Chop hazelnuts coarsely with a large knife or in a food processor and fry in a non-stick pan until fragrant. Allow to cool on a plate.

Cut stems off figs and chop finely.

Rinse parsley and shake dry. Pluck the leaflets, retaining some for garnish as desired. Chop the remaining leaves finely. Add figs, orange peel and walnuts to a small bowl and mix to make a gremolata (herbal spice mix).

Remove bay leaf from the soup and puree the soup with an immersion blender. Add soy milk and puree again until the beet soup has a creamy consistency.