A tangy soup from The Barn

Good and seasonal and makes 4 servings

Ingredients

• 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.

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.

Picture by Guy Clarke