- 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
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.