There is so much going for the humble beetroot. Some of us were put off it from school dinner days, and others don't want to risk turning their hands and kitchen purple. We chop our beetroot in our sinks for this reason, cold tap running just in case. In a soup, beetroot is earthy, warming, and sweet, and when you add orange juice and zest you double the dose of Vitamin C. We love this winter warmer on a really chilly day, but it's just as good chilled in the summer. Enjoy!
Winter winner: beetroot soup is hearty, warming, and packed with potassium, iron and Vitamin C
GIDDY NIBBLES BEETROOT & ORANGE SOUP
INGREDIENTS 1 large onion, finely chopped 4 small ready cooked beetroot diced (you can cook your own but we're all about convenience) 2 large carrots, peeled and diced 1 large potato, peeled and diced 2cm ginger, peeled and grated Juice and zest of one orange 1.5 litre of vegetable stock 2 tablespoons of oil for frying (sunflower or olive)
METHOD 1. Heat the oil in a large saucepan and add the finely chopped onion. Cook slowly for about 10 minutes until soft, if the onions start to brown try adding a little salt. 2. Add the beetroot, potato, carrot and ginger. Stir for 1 minute. Add the stock, orange juice and zest. Season with salt & pepper. 3. Bring to the boil, reduce the heat and simmer until the veg is tender, about 25-30 minutes or so, depending on how small you've cut your veg. 4. Blend until smooth.
This is delicious served with a dollop of Greek yoghurt. Put a tablespoon of the yoghurt in the middle of each bowl and add a grind of black pepper and a little sprinkle of orange zest. Tastes fantastic with any of our Giddy Nibbles, particularly the Red Leicester & Pink Peppercorn.