You are here:

Beetroot, orange and ginger soup

Janet Brinkworth from Great Food Live
Root ginger and fresh orange juice add a delicious zing to beetroot in Janet Brinkworth's colourful, vegetarian soup

Beetroot, orange and ginger soup

Method

1. Place the ginger, onion, beetroot and stock in a large saucepan. Bring to the boil, then reduce the heat and simmer for 1 hour 30 minutes, until the beetroot is tender.

2. Remove from the heat and whiz in the blender in batches. Process until smooth, adding the orange juice to the last batch.

3. Return the blended ingredients to the large saucepan and stir to combine. Season with salt and freshly ground pepper, gently heat through and serve.

Comments add a comment

Be the first to add a comment...

Serves: 4-6

Prep: 20 min
Cook: 1 hr 40 min

Ingredients
40g fresh ginger root, finely chopped
1 onion, roughly chopped
1kg raw beetroot, cut into chunks
1 litre vegetable stock
3 oranges, juiced
1 pinch salt and fresh ground black pepper