Beetroot and Orange Soup

This recipe was originally created by Kim Wilde in line with organic food brand Seeds of Change's DIG YOUR DINNER campaign.


1. To prepare the beetroot, remove the leaves and snip of the stalks. Don’t cut of the crown and base – this will loose their flavour. Wash under cold water being careful not to pierce their skins.
2. Boil the beetroot in their skins for about 20 minutes. Take care not to over-cook them, check by using a knife. They should be easy to pierce with a skewer once cooked.
3. Drain the beetroot, allow to cool slightly and then rub off the skins. Chop into small pieces and put to one side.
4. Heat up some olive oil and gently fry the chopped onions until soft. Add the beetroot to the onion and cook for a further two minutes.
5. Add the stock so that it covers the vegetables by an inch or so, season with salt and pepper and slowly cook for 30 minutes.
6. Put in a blender and blitz, gradually adding the orange juice at intervals, tasting all the time until just right for your taste and consistency.
7. Season with salt and pepper and finish with a swirl of natural yoghurt or crème fraiche and garnish with flat leaf parsley.
8. Serve with some crusty wholemeal bread for a hearty lunch


Fresh Beetroot 450g
Onion Finely Chopped 225g
Vegetable Stock 2 pints (1.2 litres)
Orange Juice to taste
Salt And Pepper to taste
Natural Yoghurt Or Creme Fraiche 1 tablespoon
Flat Leaf Parsley to garnish

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