Beetroot and Blood Orange Soup
A gorgeous, rich soup to add some colour to your table during the cold winter months. When in season, blood oranges add a special touch to this dish, but you can easily replace them with regular oranges throughout the rest of the year!
From the book
There’s a Soup for That
An essential guide of soups for every occasion.
Comforting classics and inventive new flavours.
For soup lovers looking for their new favourite recipe.
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Introduction
Rich and earthy underground beetroot meets sun-kissed blood orange – and sparks fly.
Ingredients
| 1 tbsp | olive oil |
| 1 | red onion, chopped |
| 2 | celery stalks, chopped |
| 2 | garlic cloves, minced |
| 3 | carrots, peeled and chopped |
| 2 | large beetroots, peeled and chopped |
| 2 | chillies, chopped (adjust to your desired spice level) |
| 750ml-1 litre (3-4 cups) | vegetable or chicken stock |
| zest and juice of 1 | blood orange |
| salt and freshly ground black pepper, to taste | |
| Top it off: | |
|---|---|
| 125 g (½ cup) | crème fraîche |
| extra virgin olive oil | |
| chives, finely chopped |
Essential kit
You will need an immersion blender or countertop blender.
Method
In a large soup pan or casserole dish, heat the olive oil over a medium heat. Sauté the red onion, celery and garlic until the onions are translucent.
Add the carrots, beetroots and chillies, and stir well.
Pour in the stock, as needed, ensuring the vegetables are covered. Bring to the boil, then reduce to a simmer and cook, covered, for 30–35 minutes until the beetroots are tender.
Use an immersion blender or countertop blender (in batches if necessary) to purée the soup until smooth, then stir in the blood orange juice and season with salt and pepper, to taste.
Serve hot, garnished with a dollop of crème fraîche, a drizzle of extra virgin olive oil and a sprinkling of orange zest and chives.
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