posted by Liz Thomas 05-26-101 10:31 PM
Cranberry and Beet Root Soup
550 g beetroot
1 large red onion
2 tbsp olive oil
Juice and zest of 1 orange
150 g cranberries (fresh or frozen)
Pinch ground cloves
1 lt vegetable stock
150 ml sour cream to serve
Peel the onions and beet root and chop into rough cubes. Blitz in a food processor.
Heat oil in a pan and cook the onion and beet root for about 10 minutes till slightly softened. Add the cranberries, orange juice and zest and cloves. Stir till heated through, pour in the stock, bring to the boil, cover and simmer for 45 minutes or till all the vegetables are tender. Liquidize till smooth and re-heat and serve with a swirl of sour cream.