Beetroot haters' soup

foldervegan | soup

beetroot-haters-soup

Guy Watson

This is a delicious soup and very quick to make if you have some cooked beetroot to hand. If you don't, try it with the same quantity of finely grated raw beetroot.

Serves 4

Ingredients

2tbsp olive oil
1 onion, chopped
1 potato, peeled and diced
2.5cm piece of fresh ginger, grated or finely chopped
grated zest of 1 orange, plus extra to serve (optional)
juice of 2 oranges
3 medium beetroots, cooked
1.2 litres water [^1]
sea salt and freshly ground pepper
a little cream or yoghurt, to serve (optional)

Method

  1. Heat the oil in a large pan, add the onion and fry until soft but not coloured.
  2. Add the potato and ginger and fry for three minutes.
  3. 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.
  4. Blend until smooth.
  5. Reheat gently and season to taste.
  6. Serve garnished, if you like, with a swirl of cream or yoghurt and a little grated orange zest.

[^1]: This much water (1.2 litres) is too much unless you have 3 large beetroot. Try ½ litre first – then perhaps add a little more at simmer.

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