Beetroot and Ginger Soup

The spice of the ginger plays off beautifully against the sweetness of the beetroot in this soup recipe. Best eaten in the winter when you need a tasty and thrifty pick-me-up.

Serves [4]

Ingredients

• 3 large raw beetroots, peeled and chopped

• 3 carrots, peeled and chopped

• 1 onion, sliced

• juice from 1 orange

• thumb of ginger, grated

• 1 litre vegetable stock

• 2 tablespoons of olive oil

Method

1. Peel and chop the beetroots and carrots. 

2. Heat two tablespoons of olive oil in a saucepan, add the onion and cook on a medium heat for 5 minutes. 

3. Add the orange juice and stir. 

4. Add the beetroot, carrot, ginger and stock and bring to the boil. Simmer for 25-30 minutes. 

5. Blitz until smooth. Serve. 

Food savvy tip

• Beetroot is in season throughout the winter, check out our guide to eating seasonally.

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