Beetroot hater's soup

Serves 4
2 tbsp olive oil
1 onion, chopped
1 potato, peeled & diced
2.5cm piece of fresh ginger, grated or finely chopped
Grated zest of 1 orange, plus extra to serve
Juice of 2 oranges
3 medium beetroots, cooked
1.2 litres water
Sea salt and freshly ground pepper
A little cream or yoghurt, to serve

Heat the oil in a large pan, add the onion and fry until soft, but not coloured. Add the potato and ginger and fry for 3 minutes. Add the orange zest and juice, plus the beetroot and water, then bring to the boil and simmer for 20 minutes, until the potato is soft. Blend until smooth. Reheat gently and season to taste. Serve garnished, if you like, with a swirl of cream or yoghurt and a little grated orange zest.