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7 April 2008
Beetroot and Orange Soup Ingredients (Serves 4) 500g fresh organic beetroot 1 litre vegetable stock Juice and grated rind of 3 fresh organic oranges ½ teaspoon ground coriander ½ teaspoon ground cinnamon 1 bay leaf Scrub the beetroot and chop off the roots and stalks. You can choose to either chop the beetroot finely or grate them. A simple way of doing this is by using a food processor. Put the beetroot in a saucepan with the vegetable stock, orange rind and bay leaf. Simmer gently for 20 minutes, until the beetroot is soft. Add the spices and orange juice. You need to remove the bay leaf at this point and then liquidise. This soup can be eaten hot or cold and is lovely with some croutons and a touch of crème fraîche swirled on top.