1. Heat a heavy-based saucepan over a medium heat. 2. Add oil, onion and celery and cook for 4-5 minutes, stirring often. 3. Add garlic and diced beetroot and cook for a further 5 minutes, stirring often. Add orange juice, stock and vinegar and bring to the boil. 4. Lower heat and cook for 15-20 minutes, or until beetroot is tender. 5. Add pepper, taste and serve each bowl with a spoonful of yogurt or sour cream. ---------------------------------------------------------------------------
Nutrition
Ingredients
