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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Originally by Allan Campion and Michell Curtis Ingredients:
2 tablespoons olive oil |
1 onion, diced |
1 celery rib, diced |
1 garlic clove, crushed |
3 large beetroots, peeled and diced 1 cm (1/4 in) |
100 ml orange juice |
750 ml vegetarian chicken stock or 750 ml vegetarian beef stock |
1 tablespoon balsamic vinegar |
salt & freshly ground black pepper |
yogurt (optional) or sour cream, to serve (optional) |
Directions:
1. Heat a heavy-based saucepan over a medium heat.
2. Add oil, onion and celery and cook for 4-5 minutes, stirring often.
3. Add garlic and diced beetroot and cook for a further 5 minutes, stirring often. Add orange juice, stock and vinegar and bring to the boil.
4. Lower heat and cook for 15-20 minutes, or until beetroot is tender.
5. Add pepper, taste and serve each bowl with a spoonful of yogurt or sour cream.
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