Simple soups: A recipe for roasted beetroot and orange soup for Valentine's Day

The idea starter for a romantic meal for two...
Beverley Hicks
Beverley Hicks12 February 2016

Delicious hot or chilled, this vibrant purple soup has an earthy sweet taste and is so simple to make. Serve with a swirl of soured cream as the starter for a romantic dinner for two.

Ingredients (serves 2)

4 medium red beetroot

1 medium red onion, skinned and quartered

2 fat garlic cloves

500ml vegetable stock

200ml freshly squeezed orange juice

Himalayan pink salt & freshly ground black pepper

Method

Preheat your oven to 190C/375F/Gas 5.

Trim the tops and bottoms of the beetroot and place on a sheet of aluminium foil in a baking tray with the red onion and whole garlic cloves. Bring the foil up around the vegetables and scrunch together to roughly seal. Roast in the oven for about an hour, or until the beetroot is tender.

When cool, peel the beetroot by simply rubbing the skin with your fingers (gloves recommended!) then chop the flesh and put into a saucepan with the onions. Squeeze the pulp from the garlic and add this to the saucepan along with the stock and orange juice. Bring to a boil and simmer for 5 minutes. Blend with a stick blender until smooth. Taste and adjust the seasoning if necessary.

Serve in warmed bowls with a swirl of soured cream and a sprinkling of pistachio nuts.

Food facts

Beetroot belongs to the same family as chard and spinach. It is low in fat, full of vitamins and minerals and packed with powerful antioxidants. Recent health claims suggest beetroot can help lower blood pressure and boost exercise performance.

Nutritional info

Per serving: Calories 165 | Protein 4.3g | Carbohydrates 38g | Fat 0.8g | Fibre 5.9g

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