Ingredients
Method![](https://taste.co.za/wp-content/themes/taste.co.za/img/details-arrow-down.jpeg)
- 1 punnet (500g) cooked beetroot
- Juice of 3 oranges
- 1 cup vegetable stock
- 1 T honey
- A handful of fresh coriander leaves
- Sea salt and milled pepper, to taste
Method
Ingredients![](https://taste.co.za/wp-content/themes/taste.co.za/img/details-arrow-up.jpeg)
Roughly chop the beetroot. Blend with the strained citrus juice, stock, honey and coriander leaves.
Heat through and season to taste. If necessary, dilute with more stock for a good sipping consistency. If you like, garnish with shreds of citrus zest.
Cook’s tip: Using a punnet of ready-cooked beetroot makes an instant soup, but make sure that the vitamin-C-rich citrus is freshly squeezed.
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