- 500g beetroot
- 1 onion
- 2 celery sticks
- 1 carrot
- 1 chilli
- 2 garlic cloves
- 3 blood oranges
- 1 vegetable stock cube
- Sea salt
- Freshly ground pepper
- 1 tbsp olive oil
- 500ml warm water
- 1.
Heat your oven to 200°C/Fan 180°C/Gas 6. Put a large roasting tin in the oven to heat up. Peel the beetroot. Chop into 4cm chunks. Peel and chop the onion and carrot into similar-sized pieces. Trim and chop the celery into 2-3cm slices.
- 2.
Put the veg in a large bowl. Season well with salt and pepper. Gloss with 1 tbsp olive oil. Transfer to the warmed roasting tin and roast for 40 mins or till the veg are tender.
- 3.
While the veg roast, thinly slice the chilli, flicking out the seeds and white pith if your prefer less heat. Peel and chop the garlic. Take the veg out of the oven and stir in the chilli and garlic. Put everything into a blender (see our tip below).
- 4.
Grate in the zest of 2 of the oranges. Squeeze in the juice of all 3 oranges. Dissolve the stock cube in 500ml warm water and add to the blender. Whizz till smooth. Pour into a pan and warm through for a few mins if needed. Taste and adjust the seasoning. Ladle into warm bowls and serve.
- Tip
No blender? No problem
If you don't have a blender to blitz your soup, you can add the garlic, chilli, orange zest, juice and stock to the veg in the tin and then use a hand-held blender to whizz them together. Or, add the garlic and chilli to the tin for the final 15 mins, then mix in the orange zest, juice and the stock to make a chunky version of this super soup.