Beetroot and orange soup
Serves 6 Ingredients 2 tbs olive oil 1 onion, chopped finely 4 cloves garlic 1 tbs orange zest, plus extra for garnish 1 tsp grated fresh ginger 5 cups cubed raw, peeled beetroot 2 tbs fresh thyme leaves 500ml beef stock 1 cup passata 1 tsp brown sugar 1 tsp salt Freshly ground pepper to taste 50g blue cheese, to garnish Method In a large pot heat oil with onion and garlic. Saute for a few minutes until softened. Add orange zest, ginger, beetroot, thyme, stock, passata, sugar and salt. Bring to a simmer and cook for 30–40 minutes until beetroot is completely soft. Pour into a blender and mix until completely smooth. Do this in a couple of batches. Pour into a clean pot. Season with pepper and extra salt if needed. Serve hot with crumbled cheese and orange zest on top and a side of gorgonzola toasts. Gorgonzola and pine nut toasts 20g pine nuts 60g gorgonzola 1 tsp olive oil 50g cream cheese 1 tbs chopped chives or parsley Freshly ground pepper to taste 20 toasted crostini Preheat grill. Place pine nuts, gorgonzola, oil, cream cheese, chives, and pepper into a processor. Blitz until well combined. Spread mixture on to toasted bread. Place under grill to brown for 40 seconds. Serve hot with soup.