Recipe: beetroot and orange soup

Recipe: beetroot and orange soup

Published: 20 February 2019

A tangy soup from The BarnCooking at The Barn meditation centre at Sharpham

Good and seasonal and makes 4 servings



50g olive oil

1 medium red onion, peeled and thinly sliced

900g fresh beetroot

1.2 litres water or vegetable stock

Salt and pepper

2 oranges

Making this soup

Put oil into a pan and gently cook the onion until soft. vegetarian and vegan food at The Sharpham Trust

Peel the beetroot and cut into 2cm cubes.  Add beetroot to the onion, cover with a lid, and cook gently for 20 minutes, stirring occasionally. 

Add 1.2 litres of cold water/vegetable stock and season with salt and pepper. 

Bring the soup to the boil and simmer for 25-30 minutes until the beetroot is cooked. 

Allow the soup to cool a little then puree it in a blender.

Finely grate the zest of the oranges and squeeze out the juice. Add to the soup and reheat without boiling before serving.

Pictures by Guy Clarke