Recipe: Soupe rose épicée (Spiced Pink Soup)


What is better when the snow is melting than a hit of summer? What else is more appropriate than a summer soup just in time for the Veneralia, Sandus’s holiday of love? This summery hint of borsch will not just liven up your home, it will also remind your loved ones and friends of your love for them. Food is, after all, a sign of love: and in Sandus we love breaking bread and sharing food with those we love.

This spiced rose soup (soupe rose épicée) will brighten your home just in time for 1 April—and the scare of the beets’ bright red juice might make things lively in time for the day of tomfoolery. We recommend serving this soup with a nice baguette, mozzarella, and some coarse grained salt for added flavour.

Watch Nigella Lawson prepare this soup here.

Happy Veneralia to you, reader! And may you, comrade citizen, have plenty of love this year! We hope Venus is obsequent to you.


2-3 medium beets
Juice of 1 lime
5ml ground cumin
5ml ground coriander
5ml Old Bay seasoning
1.5 litres chicken or vegetable stock
salt and pepper to taste
at least 2 scallions to taste
~500g sour creme

First, preheat your oven to 200°C. Peel beets and keep skin for composting. Wrap in foil and roast in the oven for one-and-a-half to two hours. Remove, let cool. Slice and quarter.

Warm stock to a boil. In a blender or with an immersion blender, combine beets, lime juice, cumin, and coriander. Cover dry ingredients with stock, and blitz until the consistency is velvety. (For extra smoothness, press through a sieve repeatedly until desired smoothness.) Add salt and pepper to taste, blend again. Add halved scallions so that they steep in the chilling soup. When cool, refrigerate.

Before serving, remove from fridge, take out the scallions, and add sour creme. Blend one final time to achieve the distinctive pinkness, pour into a pitcher, and serve as necessary.

Bon appétit !