Beetroot and Ginger Soup
This Soup for all seasons is given a warming kick by the addition of ginger and orange. The recipe is by MIH chef Mark Breen from our Thrifty Feasts 2 recipe book.
Ingredients
Instructions
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1. Peel and chop the beetroots and carrots. Slice the onion and grate the ginger.
2. Heat two tablespoons of olive oil in a saucepan, add the onion and cook on a medium heat for 5 minutes.
3. Add the orange juice and stir.
4. Add the beetroot, carrot, ginger and stock and bring to the boil. Simmer for 25, 30 minutes.
5. Blitz until smooth. Serve.
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