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Beetroot Recipe #9

Beetroot & Orange Soup

The fantastic colour of this soup makes a wonderful change from the earthy colours of other winter root vegetables and the greens of winter brassicas.

The orange juice sweetens the winter beetroot, which are often more woody than their earlier-season counterparts. The spices give it a warming finish.

Ingredients

Serves 4

500g fresh beetroot
1 litre vegetable stock
Juice and grated rind of 3 fresh orange (or 200ml fresh orange juice)
½ teaspoon ground coriander
½ teaspoon ground cinnamon
1 bay leaf

Method

Scrub the beetroot and chop off the roots and stalks.
Either chop the beetroot finely or grate them. A food processor is a lovely way of doing this, without covering everything in purple splatters!
Put the beetroot in a soup pan with the vegetable stock, orange rind (if using) and bay leaf. Simmer gently for 20 minutes, until the beetroot is soft.
Add the spices and orange juice. Remove the bay leaf.
You can either serve it whole or liquidise it until smooth.

Time From Cupboard-To-Table

About 30 minutes.

Notes & Variations on Beetroot & Orange Soup

If you have any fresh coriander leaves, add a handful of these before blending to enjoy their delicious flavour, too.

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