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.
Ingredients: (serves 4)
• 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.
Recipe created for #FoodSavvy Norfolk & Suffolk