Coles Magazine - May 2016 - Page 7
Ingredients
4 beetroots, ends trimmed
1 tablespoon olive oil
1 baby fennel, fronds reserved, finely chopped
1 carrot, peeled, finely chopped
1 celery stick, finely chopped
2 garlic cloves, finely chopped
4 cups (1L) beef stock or vegetable stock
1/4 cup (60ml) orange juice
Sour cream, to serve
Orange zest, to serve
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| Image Source: Taste.com.au |
4 beetroots, ends trimmed
1 tablespoon olive oil
1 baby fennel, fronds reserved, finely chopped
1 carrot, peeled, finely chopped
1 celery stick, finely chopped
2 garlic cloves, finely chopped
4 cups (1L) beef stock or vegetable stock
1/4 cup (60ml) orange juice
Sour cream, to serve
Orange zest, to serve
- Preheat oven to 180C. Wrap each beetroot in foil. Place on a baking tray. Bake for 1 hour or until tender. Set aside for 10 mins to cool. Wearing rubber gloves, peel and coarsely chop.
- Heat the oil in a large saucepan over medium heat. Add fennel, carrot and celery. Cook, stirring, for 5 mins or until fennel softens. Add garlic. Cook, stirring, for 1 min or until fragrant. Add beetroot and stock. Increase heat to high. Bring to the boil. Reduce heat to medium. Cook, stirring occasionally, for 25-30 mins or until vegetables are tender.
- Carefully use a stick blender to blend the mixture until smooth. Add the orange juice and stir to combine. Taste and season.
- Ladle soup evenly among serving bowls. Top with a dollop of sour cream. Sprinkle with reserved fennel fronds and orange zest. Serve immediately.