Beetroot cream soup with oranges
Beetroot cream soup with oranges
Preparation time: 15 minutes
Cooking time: 30 minutes
Total time: 45 minutes
Servings: 4
In a culinary world filled with flavors and colors, beetroot cream soup with oranges stands out with its vibrant hue and refined taste. This recipe not only combines the natural sweetness of beetroot with the pleasant acidity of orange but also brings a touch of nostalgia. The story of this soup began in my father's memories, who fondly recalled a similar soup from his days as a guide. The thought of that delicious soup inspired me to create this version, which I hope will become one of your favorites.
Beetroot cream soup is an excellent choice for a healthy and comforting meal. It is rich in vitamins, antioxidants, and minerals, making it not only tasty but also beneficial for health.
Ingredients:
- 3 pieces of beetroot
- 3 celery leaves (or a piece of celery)
- 1 carrot
- 2 garlic cloves
- 200 ml of freshly squeezed orange juice
- Salt, to taste
- Pepper, to taste
- 1/2 teaspoon of ginger powder
- 200 ml of sour cream (or soy cream for a vegan option)
Step-by-step instructions:
1. Preparing the ingredients:
Start by washing all the vegetables thoroughly under cold running water. It is essential to remove any impurities. After washing, peel the beetroot, carrot, and garlic. Cut the beetroot and carrot into small cubes; the smaller they are, the faster they will cook.
2. Boiling the vegetables:
In a large pot, add the beetroot, carrot, celery leaves, and garlic. Fill the pot with enough water to cover the vegetables, adding a little extra to ensure they don’t dry out during boiling. Place the pot over medium heat and let it boil. When the vegetables become slightly tender (about 20-25 minutes), turn off the heat.
3. Creating the puree:
Use an immersion blender or a regular blender to turn the boiled vegetables into a smooth paste. Make sure to blend well until you achieve a creamy consistency. If necessary, you can add a little water from the pot to aid the blending process.
4. Adding flavors:
Put the obtained paste back into the pot over low heat. Season with salt and pepper to taste. Add the ginger powder and orange juice, mixing well. Let the soup come to a boil again, allowing the flavors to blend perfectly.
5. Finalizing the soup:
Once the soup has started boiling again, add the sour cream and mix well. This will give it a creamy texture and a touch of richness. If you prefer a vegan option, you can use soy cream.
6. Serving:
Serve the soup hot, garnished with crunchy bread croutons and, if desired, an extra drizzle of sour cream. The croutons can be made at home from stale bread, toasted in the oven with a little olive oil and spices.
Practical tips:
- Beetroot: Choose medium-sized beetroot with a deep color. You can also add pickled beetroot for an extra tangy note.
- Preserving color: To maintain the vibrant color of the soup, avoid boiling the beetroot longer than necessary.
- Variations: You can experiment with adding other spices, such as cumin or coriander, to personalize your soup.
Nutritional benefits:
Beetroot is an excellent source of vitamins, minerals, and antioxidants. It is known for its anti-inflammatory properties and for supporting heart health. Oranges provide an important source of vitamin C, helping to boost the immune system.
Frequently asked questions:
- Can I use canned beetroot? It is recommended to use fresh beetroot for the best flavor and texture, but if not available, canned beetroot can be an option.
- How can I make the soup spicier? You can add a little chili pepper or chili flakes during preparation for a spicy kick.
Complementary recipes:
This soup pairs perfectly with a fresh green salad or a goat cheese sandwich. For a drink pairing, green tea or a fruit smoothie would be excellent options.
I hope this beetroot cream soup with oranges brings a splash of color and good mood to your meals! Feel free to share your experiences and explore variations of this recipe. Enjoy your meal!
Ingredients: 3 pieces of red beet 3 celery leaves or a piece of celery 1 carrot 2 cloves of garlic 200 ml orange juice salt pepper 1/2 teaspoon ginger powder 200 ml sour cream/soy cream
