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 |
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Directions
- In a large pot heat oil with onion and garlic. Saute for a few minutes until softened.
- 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.
- Serve hot with crumbled cheese and orange zest on top and a side ofgorgonzola toasts.
