Beetroot Soup

Originally by Allan Campion and Michell Curtis

• Ready In: 35 mins
• Serves: 4

Ingredients

• 2  tablespoons olive oil
• 1  onion, diced
• 1  celery rib, diced
• 1  garlic clove, crushed
• 3  large beetroots, peeled and diced 1 cm (1/4 in)
• 100  ml  orange juice
• 750  ml vegetarian chicken stock or 750  ml  vegetarian  beef stock
• 1  tablespoon  balsamic vinegar
•  salt & freshly ground black pepper
•  yogurt (optional) or  sour cream, to serve (optional)

Directions

1. Heat a heavy-based saucepan over a medium heat.
2. Add oil, onion and celery and cook for 4-5 minutes, stirring often.
3. Add garlic and diced beetroot and cook for a further 5 minutes, stirring often. Add orange juice, stock and vinegar and bring to the boil.
4. Lower heat and cook for 15-20 minutes, or until beetroot is tender.
5. Add pepper, taste and serve each bowl with a spoonful of yogurt or sour cream.