Instructions: Coarsely grate the beetroot and the carrots.

It is much easier if you have a machine and you will avoid the risk of turning everything speckled pink.

Cook the onion in a little olive oil in a deep saucepan.

Meanwhile peel the ginger and cut it into matchsticks.

Add it to the frying onions surring so that they do not burn.

Tip in the grated vegetables stir briefly then squeeze in the oranges leaving the shells of the mandarins in the soup.

Pour in a good litre of water it should come well over the root vegetables.

Season with salt and ground black pepper then bring to the boil.

Turn down the heat and leave to simmer for about 20 to 25 minutes any longer and the soup will lose its glorious colour.

Taste it for seasoning.

Add the red wine vinegar and a few shakes of soy then correct the salt and pepper. It should be hot sweet and slightly piquant.

You now have a choice.

For an elegant vegetable broth you should strain the liquid from the solids; they have done their work.

Alternatively you can serve the clear red broth with the vegetables and ginger still in.

Serve it very hot and be fairly generous with the ginger and seasoning.

Good for colds

Serves 4

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