Beetroot and Clementine Soup
15 Jan 18 |
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Ingredients
- 1 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
- Heat the oil in a large pan and fry the onions for 3 mins.
- Add the garlic, clementine, celery, ginger and carrot.
- Put the lid on the pan and cook gently for 5 mins.
- Chop the beetroot (in a bowl) and add to the pan.
- Add the stock, stir and cover.
- Simmer for 15 mins, blend and serve.
