Beetroot & orange soup

Beetroot has an earthy and distinctive flavour that can sometimes put people off. The orange juice cuts through that earthy after-taste and really enhances the taste of the beetroot. From Kim Wilde's Seeds of Change Dig Your Dinner recipes.

What you need:

• 450g fresh beetroot
• 225g onion, finely chopped
• 2 pints (1.2 litres) vegetable stock
• Orange juice, to taste
• Salt and pepper, to taste
• 1 tablespoon natural yoghurt or crème fraiche
• Flat leafed parsley, for garnish

What you do:

1. To prepare the beetroot, remove the leaves and snip of the stalks. Don't cut of the crown and base - this will loose their flavour. Wash under cold water being careful not to pierce their skins.
2. Boil the beetroot in their skins for about 20 minutes. Take care not to over-cook them, check by using a knife. They should be easy to pierce with a skewer once cooked.
3. Drain the beetroot, allow to cool slightly and then rub off the skins. Chop into small pieces and put to one side.
4. Heat up some olive oil and gently fry the chopped onions until soft. Add the beetroot to the onion and cook for a further two minutes.
5. Add the stock so that it covers the vegetables by an inch or so, season with salt and pepper and slowly cook for 30 minutes.
6. Put in a blender and blitz, gradually adding the orange juice at intervals, tasting all the time until just right for your taste and consistency.
7. Season with salt and pepper and finish with a swirl of natural yoghurt or crème fraiche and garnish with flat leaf parsley.
8. Serve with some crusty wholemeal bread for a hearty lunch.

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