Beet and Orange Soup

October 5th, 2007 | by Ingrid

PREP: 20 Minutes TOTAL: 20 Minutes

SERVES 4

This soup is a raw version with a citrus twist of an Eastern European favorite. The flavor of fresh beetroot is deliciously refreshing and pairs well with orange.

  • 2 cups [about 2-3] beet roots, grated
    1 1/2 cups orange juice [about 3], fresh squeezed
    1/4 cup red onions, chopped
    1 cloves garlic, crushed
    1 tbsp orange rind, grated
    1 tablespoon cold pressed extra virgin olive oil
    1 tablespoon apple cider vinegar
    1/2 teaspoon sea salt, optional
    1/4 teaspoon white pepper
    1 sprig fresh thyme leaves, remove leaves from stem, discard stem

    • Wash separately and well beetroots and oranges. Cut off tops of beetroots, and then peel outer skin of each with a vegetable peeler. Process in food processor or grate beetroots into a large bowl and when finished put grated beetroot in a blender. Add orange peel then cut oranges in half and juice. Add juice of orange and remaining ingredients to the blender or food processor and blend well.

    To serve, pour into serving bowls.

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    TIP

    When handling beetroots you might consider using rubber gloves. The pigmentation can be a stubborn stain to remove.

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    Tools for This Recipe

    • Knife
    • Cutting board
    • Vegetable Peeler
    • Food Processor or Blender
    • Rubber Gloves, optional
    • Grater
    • Hand juicer
    • Measuring spoons and cups
    • Bowls

    If you enjoy this recipe you might like to try:

    Red Beet Salad with Tarragon Vinegarette

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