I’ve struggled for a while to get a beetroot soup that I can cope with. This beetroot and orange soup seems to be my ideal soup for this vegetable.
For me, it needs the addition of the citrus to be palatable. Everyone else is different. I also left out the salt and pepper in my version, but feel free to add it to yours. I had to experiment with beetroot, as the first versions I made came out orange. I suspect it was more to do with the variety of beetroot and where it was grown than anything else.
The kids preferred a little cream mixed into theirs at the serving stage, so it’s all good for turning this into a cream of beetroot soup, quite easily.
- 600g Cooked Beetroot (Quartered)
- 100g Red Onions (Chopped)
- 100g Carrots (Chopped)
- 1 Stock Pot (Vegetable or Chicken)
- 800ml Boiled Water
- 200g Orange Juice
- Simply add all the ingredients to the pot, apart from the orange juice.
- Select the smooth setting.
- When the soup is ready, stir in the orange juice before serving.