This recipe was sent to us by a box scheme customer. Who it is, we don’t know, but please come forward. It’s a delicious soup and very quick to make if you have some cooked beetroot to hand. If you don’t have any cooked beetroot but still need a quick soup, try it with the same quantity of finely grated raw beetroot.
Ingredients
- 2 tablespoons olive oil
- 1 onion, chopped
- 1 potato, peeled and diced
- 2.5 cm piece of fresh ginger, grated or finely chopped
- 1 grated orange zest, plus extra to serve (optional)
- 2 oranges juice
- 3 medium beetroots, cooked and cut into small dice
- 1.2 litres water
- sea salt and freshly ground black pepper
- a little cream or yoghurt, to serve (optional)
How to Make It
- Heat the oil in a large pan, add the onion and fry until soft but not coloured. Add the potato and ginger and fry for 3 minutes.
- Add the orange zest and juice, plus the beetroot and water, then bring to the boil and simmer for 20 minutes, until the potato is tender. Blend until smooth.
- Reheat gently and season to taste. Serve garnished, if you like, with a swirl of cream or yoghurt and a little grated orange zest.