• 2 Tbsp olive oil • 1 onion, chopped finely • 4 cloves garlic • 1 Tbsp orange zest, plus extra for garnish • 1 tsp grated fresh ginger • 5 cups cubed raw, peeled beetroot • 2 Tbsp fresh thyme leaves • 500ml beef stock • 1 cup passata • 1 tsp brownsugar • 1 tsp salt • Freshly ground pepper to taste • 50g blue cheese, to garnish
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 of gorgonzola toasts (below).
2. Place pine nuts, gorgonzola, oil, cream cheese, chives, and pepper into a processor. Blitz until well combined. Spread mixture on to toasted bread. Place under grill to brown for 40 seconds. Serve hot with soup.
