Project Food Blog

Beetroot and Orange Soup


4 tablespoons olive oil
2 large onions, roughly chopped
2 kg fresh beetroot
4 litres vegetable stock
Juice and grated rind of 8 fresh orange (or 800ml fresh orange juice)
4 teaspoons ground coriander
4 teaspoons ground cinnamon
4 bay leaves
salt and pepper to taste


Scrub the beetroot and chop off the roots and stalks.
Either chop the beetroot finely or grate it. A food processor is a lovely way of doing this, without covering everything in purple splatters!
Fry the chopped onion until translucent. Place in large soup pan. 
Add the beetroot and the vegetable stock, orange rind (if using) and bay leaves. Simmer gently for 45 minutes, until the beetroot is soft.
Add the spices and orange juice. Remove the bay leaves.
Liquidise until smooth.
Either serve warm with sourdough bread, or chill and serve with a swirl of cream, a drizzle of honey and some orange rind curls, as a perfect Summer Starter.

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