Beetroot and orange soup

Babiche Martens

We have been eating the beetroot in every way possible in smoothies, hummus and salads, and I have pickled plenty ready for sandwiches over the summer holidays. Here I've used it as a base for a tasty soup combined with orange and served with blue cheese and pine nut crostini.

Ingredients

2 Tbsp	Olive oil
1	Onion, finely chopped
4 cloves	Garlic
1 Tbsp	Orange zest, plus extra for garnish
1 tsp	Fresh ginger, grated
5 cups	Beetroot, cubed, raw and peeled (Main)
2 Tbsp	Fresh thyme
500 ml	Beef stock, or vegetable stock
1 cup	Passata
1 tsp	Brown sugar
1 tsp	Salt
50 g	Blue cheese, to garnish

Directions

1. In a large pot heat oil with onion and garlic. Saute for a few minutes until softened.
2. Add orange zest, ginger, beetroot, thyme, stock, passata, sugar and salt. Bring to a simmer and cook for 30-40 minutes until beetroot is completely soft. Pour into a blender and mix until completely smooth. Do this in a couple of batches. Pour into a clean pot. Season with pepper and extra salt if needed.
3. Serve hot with crumbled cheese and orange zest on top and a side ofgorgonzola toasts.