Beetroot and Orange Soup


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


  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.