Beetroot and Orange Soup

Beetroot and Orange Soup
Vegetarian Soup Recipe

Beetroot and orange may seem like an odd combination but this vegetarian soup recipe is delicious and easy to make.

The swirl of creme fraiche is optional but does add to the taste as well as the appearance.

To make 2 servings:

	kCal
250g (1/2 lb) Cooked beetroot (beets), chopped	110
1 small onion, peeled and chopped	46
30 ml (2 tbsp) low fat creme fraiche (Optional)	70
80ml (1/3 cup) orange juice	37
salt and pepper to taste	5
500ml (1 pint) vegetable stock	29
15ml (3 tsp) olive oil	120
Total	417

Around 210 kCals per serving including the creme fraiche

Use a heavy bottom pan to gently fry the chopped onion in the olive oil until it is soft and translucent.

Add the stockand the chopped beetroot and bring to the boil.

Simmer until the beetroot is tender.

Use a food processor or hand blender to make a smooth soup, blending in the orange juice at the same time

Serve hot with a generous spoonful of creme fraiche swirled in.

I did say this is an easy recipe and I meant it.

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Beetroot and Orange Soup Vegetarian Soup Recipe

Beetroot and Orange Soup
Vegetarian Soup Recipe