Beetroot, orange and ginger soup

Root ginger and fresh orange juice add a delicious zing to beetroot in Janet Brinkworth's colourful, vegetarian soup
By Janet Brinkworth
Beetroot, orange and ginger soup
  • Rating:
  • Serves: 4-6
  • Cook Time: 1 hour 40 minutes
  • Prep Time: 20 minutes
  • Effort: easy



  • 40 g ginger, finely chopped
  • 1 onions, roughly chopped
  • 1 kg raw beetroot
  • 1 litres vegetable stock
  • 3 oranges, juiced
  • 1 pinches black pepper


1. Place the ginger, onion, beetroot and stock in a large saucepan. Bring to the boil, then reduce the heat and simmer for 1 hour 30 minutes, until the beetroot is tender. 2. Remove from the heat and whiz in the blender in batches. Process until smooth, adding the orange juice to the last batch. 3. Return the blended ingredients to the large saucepan and stir to combine. Season with salt and freshly ground pepper, gently heat through and serve.

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