Beetroot Soup

Total Time: 35 mins Preparation Time: 5 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 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)

Recipe

• 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. add orange juice, stock and vinegar and bring to the boil.
• 4 lower heat and cook for 15-20 minutes, or until beetroot is tender.
• 5 add pepper, taste and serve each bowl with a spoonful of yogurt or sour cream.