Recipes

Beetroot and orange soup

Beetroot and orange soup

Ingredients

  • 850g can baby beetroot, drained, chopped
  • 2 cups fresh orange juice
  • 1 cup chicken or vegetable stock
  • juice of 1 lemon
  • 1 teaspoon sugar
  • 4 cocktail potatoes, cooked, halved
  • 1/3 cup créme fraîche
  • chopped fresh dill, to serve

Directions

  1. In a large saucepan, combine beetroot, orange juice and stock. Simmer for 5 minutes until hot. Remove from heat.
  2. Using a hand blender (or food processor), process until smooth. Stir in lemon juice and sugar. Season to taste. Add more sugar or lemon juice, to taste, if necessary.
  3. Serve topped with baby potatoes, créme fraîche and dill.

Top tip

  • Use light sour cream in place of créme fraîche, if preferred.
  • Cook potatoes in boiling, salted water for 10-15 minutes before cooking soup, and keep warm.