Beetroot and orange may seem like an odd combination but this vegetarian soup recipe is delicious and easy to make. We like to see colourful food on our table and this soup really stands out on that score.
It goes without saying that this soup takes its colour from the beetroot.
I have never seen any to buy but there are varieties of beetroot that are yellow or orange rather than the usual deep red.
It would be fun to try this recipe with unusual coloured beets.
The swirl of creme fraiche is optional but does add to the taste as well as the appearance. It is included in the calorie count so no need to worry on that score.
To make 2 servings:
250g Cooked Beetroot, chopped
1 small Onion, chopped
30ml Low Fat Creme Fraiche (Optional)
80ml Orange Juice
500ml Vegetable Stock
15ml Olive Oil
Salt & Pepper to taste
Around 210 KCal 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 stock and 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 or just as it is.
I did say this is an easy recipe and I meant it. Served with slices of crusty bread we quite often have this as a light lunch to keep us going until a larger evening meal.