Beetroot, orange and ginger soup
A sweet spicy and zesty soup that can be served warm or chilled, as a starter on its own or as a light lunch paired with some fresh wholegrain bread and hummus.
Ingredients
- 500 g cooked beetroot I used cooked vacuum packed beetroot for convenience, but you could cook your own any way you wish
- 2 cm fresh ginger
- juice and zest of 1 orange you can just use a lemon squeezer to juice the orange after zesting
- 3 cups low sodium vegetable stock more or less depending on how thick you want your soup
- salt and pepper to taste
- Greek yoghurt and fresh herbs for garnish
Instructions
- Place the beetroot, ginger, and the juice + zest of the orange in a blender (e.g. Nutribullet) and blitz until completely smooth.
- Transfer the puree to a medium pot and add the stock. Taste and season with salt and pepper if needed.
- Bring to the boil, then serve with a blob of Greek yoghurt and some fresh herbs.
Notes
Nutritional information per serving (1/4 of recipe): 77 kcal, 0.3g fat, 17.9g carbohydrate, 3.6g fiber, 2.5g protein