Beetroot and Orange Soup With Crushed Walnuts
Prep time
Cook time
Total time
This Beetroot and Orange Soup is a vibrant light, soup featuring summery citrus notes of orange - delightfully simple, easy, and vegan too.
Serves: 2
  • 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
  1. In a medium sauce pan, fry the garlic until golden - taking care not to let it burn.
  2. Add the beetroot and saute for 3-5 minutes, adding extra fat to prevent sticking.
  3. Pour the stock over, place a lid on and simmer for around 15 minutes on a low heat.
  4. Add the orange juice and simmer for another 5 minutes or so until the beetroot is tender enough to blend.
  5. 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.
  6. 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.
Add more water to thin the soup out, or less to make it thicker.
Recipe by Primal Eye at