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Ingredientes
- 1 med sized raw beetroot peeled
- 2 lrg carrots scrubbed
- 1 med onion sliced
- 1 x little extra virgin olive oil
- 2 lrg pcs of ginger each at least the size of a walnut in its shell the juice of 1 large orange and 2 mandarins
- 1 Tbsp. red wine vinegar soy sauce
Direcciones
- Coarsely grate the beetroot and the carrots.
- It is much easier if you have a machine and you will avoid the risk of turning everything speckled pink.
- Cook the onion in a little extra virgin olive oil in a deep saucepan.
- Meanwhile peel the ginger and cut it into matchsticks.
- Add in it to the frying onions surring so which they don't burn.
- Tip in the grated vegetables stir briefly then squeeze in the oranges leaving the shells of the mandarins in the soup.
- Pour in a good litre of water it should come well over the root vegetables.
- Season with salt and grnd black pepper then bring to the boil.
- Turn down the heat and leave to simmer for about 20 to 25 min any longer and the soup will lose its glorious colour.
- Taste it for seasoning.
- Add in the red wine vinegar and a few shakes of soy then correct the salt and pepper. It should be warm sweet and slightly piquant.
- You now have a choice.
- For an elegant vegetable broth you should strain the liquid from the solids; they have done their work.
- Alternatively you can serve the clear red broth with the vegetables and ginger still in.
- Serve it very warm and be fairly generous with the ginger and seasoning.
- Good for colds
- Serves 4
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 57g | |
| Recipe makes 4 servings | |
| Calories 24 | |
| Calories from Fat 1 | 4% |
| Total Fat 0.11g | 0% |
| Saturated Fat 0.03g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 23mg | 1% |
| Potassium 143mg | 4% |
| Total Carbs 5.56g | 1% |
| Dietary Fiber 1.3g | 4% |
| Sugars 2.59g | 2% |
| Protein 0.59g | 1% |
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