Beetroot, Rhubarb and Ginger Soup

Appears in

Published 2020

Make Ahead/Store – Prepare up to 5 days ahead, cover and refrigerate. Reheat gently in saucepan, stirring, until piping hot. Or eat chilled.

Freeze – Freeze in airtight container for up to 3 months. Defrost overnight in fridge and reheat as above. Or eat chilled.

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