BEETROOT AND ORANGE SOUP
Serves 6
• 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 brown sugar
• 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).
