Roasted beetroot and orange soup
After Xmas healthy detox soup
Servings Prep Time
4servings 10minutes
Cook Time Passive Time
30 minutes 1hour
Servings Prep Time
4servings 10minutes
Cook Time Passive Time
30 minutes 1hour
Ingredients
Instructions
  1. Preheat the oven to 200C. Wrap the beets into foil and bake for about 1 hour – until cooked and soft. Unwrap and cool. Peel the skin off and cut into large cubes.
  2. In a large pan heat olive oil. Chop leeks and carrots. Together with ginger place them into the pan and sauté on medium heat for 4-5 minutes, stirring occasionally.
  3. Peel and cut potatoes into cubes. Add to the pan. Pour over vegetable stock and bring to boil.
  4. Cook at medium heat for about 30 minutes or until potatoes are cooked. Add orange juice and beets. Blend with a hand blender until smooth. Add salt and pepper to taste
  5. Serve with some cream and micro greens.