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1
Coarsely grate the beetroot and the carrots.
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2
It is much easier if you have a machine and you will avoid the risk of turning everything speckled pink.
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3
Cook the onion in a little extra virgin olive oil in a deep saucepan.
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4
Meanwhile peel the ginger and cut it into matchsticks.
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5
Add in it to the frying onions surring so which they don't burn.
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6
Tip in the grated vegetables stir briefly then squeeze in the oranges leaving the shells of the mandarins in the soup.
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7
Pour in a good litre of water it should come well over the root vegetables.
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8
Season with salt and grnd black pepper then bring to the boil.
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9
Turn down the heat and leave to simmer for about 20 to 25 min any longer and the soup will lose its glorious colour.
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10
Taste it for seasoning.
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11
Add in the red wine vinegar and a few shakes of soy then correct the salt and pepper.
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12
It should be warm sweet and slightly piquant.
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13
You now have a choice.
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14
For an elegant vegetable broth you should strain the liquid from the solids; they have done their work.
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15
Alternatively you can serve the clear red broth with the vegetables and ginger still in.
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16
Serve it very warm and be fairly generous with the ginger and seasoning.
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17
Good for colds
