Beetroot and orange soup

Beetroot and orange soup

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  • 3-4
  • Easy
  • 15 minutes
  • 5 minutes
  • Woolworths Rosé 2004 (Villiera)


  • 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

Cooking Instructions

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.

TASTE Recipe by: TASTE
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