Pink Beet & Orange Soup - vegetable stock

Method

• In a soup pot, add the beet cubes to vegetable stock and bring to the boil.
• Allow to cook gently for four minutes.
• Take the pot off the heat and puree the soup with an immersion blender until smooth.
• Add the orange juice and the creme freche and allow to come to the boil again.
• If the soup is too thick, add 1/4 to 1/2 cup of water.
• Season the soup with worcestershire sauce, salt and pepper.
• If preparing this dish ahead of time, allow the soup to cool and store it in the fridge.
• If you plan to eat it straight away, pour the soup into bowls.
• Stir a bit of salt through the yoghurt and, using a spoon, carefully create yoghurt spirals in the soup.