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Beetroot and orange soup

Serves 3-4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 5 minutes

Ingredients

1 punnet (500g) cooked beetroot
2 cups pure orange juice
1 cup chicken or vegetable stock
2 tablespoons sugar
Salt and milled black pepper
Small potatoes or baby rosti, crème fraîche and dill

Method

Roughly slice the beetroot and simmer with the juice and stock for about 5 minutes. Blend until smooth. If necessary, thin down with stock. Season to taste.
Stir in the sugar and lemon juice. Check the sweet-sour balance, and if necessary add more sugar, or more lemon juice. Serve hot or cold, with hot potatoes, crème fraîche and dill.