Beetroot & orange soup

Around 6 servings, freezes well

  • 750g beetroot
  • olive oil
  • 2 medium onions, peeled and chopped
  • 2 medium potatoes, peeled and chopped
  • 1 litre of chicken or vegetable stock
  • 3 oranges
  • Salt and pepper
  • Dill for garnishing (optional)
  1. Preheat the oven to 200C / Gas mark 6
  2. Place the beetroot onto a large piece of foil then bring the edges of the foil together loosely around the beetroot and seal to create a parcel.
  3. Bake for around 1 ½ hours or until the beetroot is tender. Open the foil parcel and, when the beetroot is cool enough to handle, peel and roughly chop (the skin should slide off fairly easily).
  4. Heat some olive oil in a large saucepan and gently fry the onions until soft. Add the beetroot and potatoes.
  5. Zest one of the oranges then juice all three. Add the zest and juice to the pan.
  6. Add the stock then bring to the boil, reduce the heat and cover. Simmer for about 40 minutes until the potatoes are very tender.
  7. Purée the soup in batches in a food processor or blender until perfectly smooth (or with a hand-held blender directly in the saucepan). Return to the pan and reheat then season to taste.
  8. Garnish with chopped dill if wished.