Beetroot and Orange Soup

Beetroot and Orange Soup

Ingredients

• 450g/1lb Fresh Beetroot with the tops
• 1.1L/2pts Fresh Chicken Stock
• 2 teasp Red Wine Vinegar
• ½ teasp Ground Coriander
• Salt and Pepper
• 240ml/8fl.oz. Fresh Orange Juice
• Orange Slices and Fresh Coriander to garnish

Instructions

1. Cut the tops of the beetroot, chop them and place in a large saucepan.
2. Grate the beetroot and add them to the pan together with the chicken stock. Bring to a boil, cover, and simmer 25 minutes.
3. Strain well and discard the pulp.
4. Return the soup to the pan together with the vinegar, coriander,  orange juice, through.
5. To serve hot - transfer to soup bowls or plates and garnish with orange slices and  fresh coriander sprigs. To serve cold - allow to cool then refrigerate until well chilled. Serve garnished as above.