Scottish Cancer Prevention Network

Beetroot and Clementine Soup

15

Jan 18
Serves 2 25 Minutes


Ingredients

  • 1Β Onion, chopped
  • 2 Garlic cloves, crushed
  • 1 Clementine/Satauma, chopped with skin on
  • 3 cm root Ginger, peeled and finely chopped
  • 1 stick Celery, finely chopped
  • 1 carrot, sliced thinly
  • 500g cooked Beetroot
  • 1 reduced salt vegetable stock cube, dissolved in 900ml of boiling water
  • 3 tbsp Sunflower Oil

Method

  1. Heat the oil in a large pan and fry the onions for 3 mins.
  2. Add the garlic, clementine, celery, ginger and carrot.
  3. Put the lid on the pan and cook gently for 5 mins.
  4. Chop the beetroot (in a bowl) and add to the pan.
  5. Add the stock, stir and cover.
  6. Simmer for 15 mins, blend and serve.
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