Beetroot and Ginger Soup

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

3 large raw beetroots

3 carrots

1 onion

Juice from 1 orange

Thumb of ginger

1 litre vegetable stock

2 tablespoons of olive oil

Method

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.



Thrifty Feasts II - Recipe Book

Learn how to shop and eat for less with recipes that are good for people and planet.

Thrifty Feasts Recipe Book

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Thrifty Feasts - Recipe Book

Learn how to shop and eat for less with recipes that are good for people and planet.

Thrifty Feasts Recipe Book

Download Now
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