Recipe: beetroot and orange soup
A tangy soup from The Barn
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
Making this soup
Put oil into a pan and gently cook the onion until soft.
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