This recipe is Paleo and vegan and will fill you with joy. The colours alone are enough to fill you with endless joy but when you smell the beautiful orange aroma when it’s cooking, and taste the sweet, earthy, subtle flavours you’ll be transported to another world.
This Beetroot and Orange Soup is a vibrant light, soup featuring summery citrus notes of orange – delightfully simple, easy, and vegan too.
Ahem, sorry about that, I got a little carried away with my passion for this gorgeous recipe. What can I say? I’m a sucker for bright colours – even if it does look like there’s been a murder after you’ve finished with the hand blender! (Especially if you’ve got a white tiled kitchen.) But colourful food is fun, and it’s uplifting because we know that it should be getting warmer, but here in England that wind is still a little chilly, the sunny days are sporadic, and let’s face it – we’re bored of waiting. So here’s a little nod back to winter with its warming soups and as an ode to spring with a little hope that it’ll entice summer to come a knocking.
This is an amalgamation of just some of the delights that beetroot pairs so beautifully with: it seems to be friends with everyone! Producing a vegan recipe is very pleasing in a way which makes you feel innocent, young, and free. Yes that sounds a little hippy dippy but it’s true. Vegan food is good to the planet, it’s good to you, and it’s normally good to your wallet.
This takes no time at all to knock up and buying whole raw, earthy beets means you get the thrill of cutting through the grey-brown exterior and revealing the intense purple inside. Imagine the first person’s reaction when they discovered that COLOUR!
Once you’ve got over that immense excitement, you can also chop the beetroot leaves off, rinse them and save them in your fridge to add to salads. They’ve got a distinctly salty flavour when eaten raw, again increase the visual value dramatically and are absolutely packed with nutrients.
They’ll keep in the fridge for a few days but you can also use them to garnish the top of the soup, like I’ve done and can nibble on them raw as a snack or try them steamed in a little grass-fed butter for a warmer option.
- 4 large raw beetroots topped tailed and roughly chopped up into small pieces (leaves reserved to decorate)
- 2 cloves of garlic
- 250ml freshly squeezed orange juice
- 1 organic and gluten-free vegetable stock cube (dissolved in 500ml warm water)
- Handful of walnuts
- Salt and pepper
- Butter or coconut oil for frying
- In a medium sauce pan, fry the garlic until golden - taking care not to let it burn.
- Add the beetroot and saute for 3-5 minutes, adding extra fat to prevent sticking.
- Pour the stock over, place a lid on and simmer for around 15 minutes on a low heat.
- Add the orange juice and simmer for another 5 minutes or so until the beetroot is tender enough to blend.
- Blend using a hand blender to the consistency of your choice, and then season with a little salt and pepper - NB this soup hardly needs any seasoning as the flavours are so delicate.
- Crush the walnuts and sprinkle over the top or stir into the soup if it’s too thin for them to stay on the top and add a few beetroot leaves for added visuals.