Beetroot and Orange Soup
Vegetables Fruit Herbs Spices
Starter Hors d'oeuvre
Gluten Wheat Dairy Free Eggless
450g/1lb Fresh Beetroot with the tops
1.1L/2pts Fresh Chicken Stock
2 teasp Red Wine Vinegar
teasp Ground Coriander (check ingredients)
Salt and Pepper
240ml/8fl.oz. Fresh Orange Juice
Orange Slices and Fresh Coriander to garnish
Cut the tops of the beetroot, chop them and place in a large saucepan.
Grate the beetroot and add them to the pan together with the chicken stock.
Bring to a boil, cover, and simmer 25 minutes.
Strain well and discard the pulp.
Return the soup to the pan together with the vinegar, coriander,
orange juice, through.
To serve hot - transfer to soup bowls or plates and garnish with orange slices
and fresh coriander sprigs. To serve cold - allow to cool then refrigerate
until well chilled.
Serve garnished as above.
Soup Recipes | Summer Recipes
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