Beetroot Soup with Orange and Mustard

Charmaine Lu -
  • 700g trimmed beetroot, halved
  • 1 tbsp olive oil
  • 50g butter
  • 1 chopped onion
  • 2 chopped garlic cloves
  • 2 tbsp red wine vinegar
  • 600ml veg stock
  • ½ orange, grated zest only
  • 1 tbsp mustard seeds
  • Preheat the oven to 200C. Pop the beetroot in a roasting tin with a drizzle of oil and roast for 1 hour. Remove from the oven and discard the skin, then roughly chop the beetroot and set aside. Melt the butter in a large pan and fry the onion and garlic for 3 mins, then add the stock and beetroot and simmer for 7 mins.
  • Meanwhile, toast the mustard seeds and zest in a dry pan for 3 mins. Season the soup and blitz until smooth, then serve topped with the orange zest and mustard seeds, and some crusty bread for dunking.
90 mins
8 serving