The brilliant colour from the beetroot contrasts fantastically with the feta and vibrant chives. This soup is sure to wow with it's rich earthy flavour and zesty orange finish. The duck or chicken stock used in this dish can be replaced with vegetable stock for a vegetarian option. 


Serves 4


4 large beetroots
5 cups good quality duck or chicken stock
2 medium onions, diced
3 cloves of garlic, minced
1 sprig of thyme
1 knob of butter
Rind of one orange, finely grated
1 teaspoon brown sugar
50 grams cows milk feta
2 tablespoons chives, finely chopped
Orange oil (optional)
Salt and pepper


Place beetroot whole in the oven for 1 hour at 180°C, time can vary depending on size of beetroot. Cook it until it's tender and easy to pierce. 

Put the onions and garlic in a saucepan with a knob of butter over a low-medium heat. Fry for 3-4 minutes until softened and onions are translucent. Add the brown sugar and thyme and cook for a few more minutes until caramelised. 

Once beetroot it cooked, cut both ends off and peel skin. Chop into cubes and add to saucepan, fry for a further few minutes. 

Add stock and bring to the boil. Add the zest of an orange and blitz soup until smooth. 

Place saucepan back on the heat and add salt and pepper to taste. 

Ladle into bowls and crumble over feta cheese and chives. 

Drip small amounts of orange oil into each bowl.