Pink Beet & Orange Soup

1. 1

   In a soup pot, add the beet cubes to vegetable stock and bring to the boil.

2. 2

   Allow to cook gently for four minutes.

3. 3

   Take the pot off the heat and puree the soup with an immersion blender until smooth.

4. 4

   Add the orange juice and the creme freche and allow to come to the boil again.

5. 5

   If the soup is too thick, add 1/4 to 1/2 cup of water.

6. 6

   Season the soup with worcestershire sauce, salt and pepper.

7. 7

   If preparing this dish ahead of time, allow the soup to cool and store it in the fridge.

8. 8

   If you plan to eat it straight away, pour the soup into bowls.

9. 9

   Stir a bit of salt through the yoghurt and, using a spoon, carefully create yoghurt spirals in the soup.

* Per serving · 4 servings · Values may vary.

No additional tips available.