Red beet and orange soup
Ingredients
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peeler, bowl, cutting board, knife, fine grater (optional), cooking spoon, large pot, immersion blender
Nutrition per serving
Step 1/ 5
- 1 onions (small)
- 1½ red beets (medium-sized)
- 7½ g ginger (fresh)
- 200 ml vegetable stock
- peeler
- bowl
- cutting board
- knife
- fine grater (optional)
Peel and chop onions and beets. Finely dice ginger (or grate). Prepare vegetable stock and put all ingredients aside.
Step 2/ 5
- ½ tbsp oil
- ½ tsp chili powder
- 50 ml white wine
- cooking spoon
- large pot
Heat oil in a large pot and sauté onions, ginger, and chili powder. When onions are translucent, add beets, sauté, then deglaze with white wine. Simmer.
Step 3/ 5
- 100 ml orange juice
- immersion blender
Add orange juice and simmer until reduced and thickened. Add stock and simmer for approx. 10 min. until beets are soft. Purée, then bring to a boil again.
Step 4/ 5
- 100 ml cream
- salt
- pepper
Add the cream and season with salt, pepper, and extra chili powder if desired.
Step 5/ 5
- 25 g sour cream
- orange peel for garnish
Serve soup with a spoonful of sour cream. Garnish with orange peel. For individual seasoning, I would provide extra sour cream and chili powder.
Enjoy your meal!
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