Beetroot Soup

• 2 tablespoons olive oil
• 1 onion, diced
• 1 celery rib, diced
• 1 garlic clove, crushed
• 3 large beetroots, peeled and diced 1 cm (1/4 in)
• 100 ml orange juice
• 750 ml vegetarian chicken stock or 750 ml vegetarian beef stock
• 1 tablespoon balsamic vinegar
• salt & freshly ground black pepper
• yogurt (optional) or sour cream, to serve (optional)

1. Heat a heavy-based saucepan over a medium heat.
2. Add oil, onion and celery and cook for 4-5 minutes, stirring often.
3. Add garlic and diced beetroot and cook for a further 5 minutes, stirring often.
4. Add orange juice, stock and vinegar and bring to the boil.
5. Lower heat and cook for 15-20 minutes, or until beetroot is tender.
6. Add pepper, taste and serve each bowl with a spoonful of yogurt or sour cream.

olive oil, onion, celery, garlic, beetroots, orange juice, chicken, balsamic vinegar, salt, yogurt

Taken from www.food.com/recipe/beetroot-soup-411174 (may not work)