Beetroot and orange soup with mustard seeds
Chris & Rachel Rowley Chris and Rachel Rowley started their popular Edinburgh supper club, Charlie and Evelyn's Table, in 2009.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.sainsburysmagazine.co.uk.
Cooking tools:
- Chef's knife
- Cutting board
- Peeler
- Grater
- Pot
- Wooden spoon
- Ladle
- Immersion blender
- Measuring spoon
- Citrus press
- Stove
Ingredients
- 1 bunch of raw beetroot (about 700g), trimmed, bigger ones halved
- 1 tbsp olive oil, plus extra to serve
- 50g butter
- 1 large onion, roughly chopped
- 2 cloves garlic, roughly chopped
- 2 tbsp red wine vinegar
- 600ml vegetable stock
- finely grated zest of ½ orange
- 1 tbsp mustard seeds
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