Recipe - Zingy Beetroot Soup

This wholesome soup offers zesty warmth, vibrant colour and gentle digestive support in every spoonful. It’s deeply soothing, packed with plant antioxidants, and wonderfully simple to make. The perfect comforting bowl when you want nourishment without the fuss.

Photo: xanai nai from Pexels

Ingredients

A generous glug of olive oil

1 large onion

3-4 beetroot (tennis ball size, organic), scrubbed and chopped

2 large organic carrots, chopped

1 orange, peeled and chopped

25g fresh ginger, grated

1.25 litre low-salt veg stock

Flat leaf parsley (optional)

Salt & pepper

• Heat the oil in a heavy-bottomed pan, over a gentle heat. Add the onion and cook until softened but not browned.

• Add the carrot and ginger. Cook for a further few minutes.

• Add the orange and any juice from the chopping board, season to taste.

• Bring to the boil, reduce to a simmer, and cook until the veg are soft.

• Blend to your preferred consistency (I like mine a little chunky)

I serve mine with a small dollop of Greek yoghurt and chopped parsley, with some buttered crusty sourdough for dunking.