Beetroot and orange soup
Photo by Babiche Martens
We have been eating the beetroot in every way possible in smoothies, hummus and salads, and I have pickled plenty ready for sandwiches over the summer holidays. Here I've used it as a base for a tasty soup combined with orange and served with blue cheese and pine nut crostini.
- In a large pot heat oil with onion and garlic. Saute for a few minutes until softened.
- Add orange zest, ginger, beetroot, thyme, stock, passata, sugar and salt. Bring to a simmer and cook for 30-40 minutes until beetroot is completely soft. Pour into a blender and mix until completely smooth. Do this in a couple of batches. Pour into a clean pot. Season with pepper and extra salt if needed.
- Serve hot with crumbled cheese and orange zest on top and a side of gorgonzola toasts.