Beetroot Soup

Name: Beetroot Soup
Ingredients: 2 tablespoons olive oil; 1 onion, diced; 1 celery rib, diced; 1 garlic clove, crushed; 3 large beetroots, peeled and diced 1 cm (1/4 in); 100 ml orange juice; 750 ml vegetarian chicken stock or 750 ml vegetarian beef stock; 1 tablespoon balsamic vinegar; salt & freshly ground black pepper; yogurt (optional) or sour cream, to serve (optional)

10 ingredients

6 steps

Ingredients

2 tablespoons olive oil
1 onion, diced
1 celery rib, diced
1 garlic clove, crushed
3 large beetroots, peeled and diced 1 cm (1/4 in)
100 ml orange juice
750 ml vegetarian chicken stock or 750 ml vegetarian beef stock
1 tablespoon balsamic vinegar
salt & freshly ground black pepper
yogurt (optional) or sour cream, to serve (optional)

Directions

1

Heat a heavy-based saucepan over a medium heat.
2

Add oil, onion and celery and cook for 4-5 minutes, stirring often.
3

Add garlic and diced beetroot and cook for a further 5 minutes, stirring often.
4

Add orange juice, stock and vinegar and bring to the boil.
5

Lower heat and cook for 15-20 minutes, or until beetroot is tender.
6

Add pepper, taste and serve each bowl with a spoonful of yogurt or sour cream.