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Beetroot and Orange Soup
CD
HT SP
35mins
Serves 4 Hot Cold Vegetables Fruit Herbs Spices Starter Hors d'oeuvre Gluten Wheat Dairy Free Eggless
Ingredients 450g/1lb Fresh Beetroot with the tops 1.1L/2pts Fresh Chicken Stock 2 teasp Red Wine Vinegar ½ teasp Ground Coriander (check ingredients) Salt and Pepper 240ml/8fl.oz. Fresh Orange Juice
Orange Slices and Fresh Coriander to
Instructions
1.
Cut the tops of the beetroot, chop them and place in a large saucepan.
2.
Grate the beetroot and add them to the pan together with the chicken stock.
Bring to a boil, cover, and simmer 25 minutes.
3.
Strain well and discard the pulp.
4.
Return the soup to the pan together with the vinegar, coriander,
orange juice, through.
5.
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.
More Soup Recipes | Summer Recipes | What's in Season | More Beetroot Recipes
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