Yield: 4-6 servings

4 medium beets, washed and with stems trimmed to about 1 inch

2 tsp ginger, finely chopped

2 Tbsp green onions, finely chopped

2 cups water or vegetable stock

1¼ cup orange juice

2 Tbsp raspberry vinegar

1 Tbsp barley (mugi) miso

½ cup chopped chives or green onions

Place the beetroot in a large saucepan, cover with water and bring to a boil over high heat. Reduce the heat and simmer until tender, about 40 minutes. Drain the beets. 

Next, run the beets under cold water and peel them. The skin and stalks should fall off easily. Chop the beets into ½-inch cubes.

Reserve ⅓ cup chopped beets and set aside.

In a large saucepan over medium-high heat, combine the remaining beets, ginger, green onions, water or vegetable stock plus one extra cup of water. Bring to a boil, then reduce heat and simmer for 10 minutes.

Remove from heat and stir in orange juice.

Purée soup in small batches in a blender until smooth.

Remove a small portion of the soup into a bowl and dissolve the miso. Add miso back into the soup and stir through. Add the vinegar and stir through.

Garnish with the chives or green onions.

Recipe courtesy of Karla Walter.

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