Gluten-Free, Soups & Stews, Vegan, Vegetarian
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Beetroot Soup with Orange and Ginger

Creamy beetroot soup with orange and ginger recipe that is healthy, easy to make. Low-fat, vegan and gluten-free.

Ever since my friend Anne-Claire told me about a tasty beetroot soup with orange and ginger that a friend cooked for her, I’ve been dreaming about it non-stop. Which brought to this creation. Just imagine all that flavor. Sweet orange and spicy ginger, together with the earthy flavor of beets. Of course, you firstly need to be a beet fan to enjoy a whole bowl of this. And that I am.

Creamy beetroot soup with orange and ginger recipe that is healthy, easy to make. Low-fat, vegan and gluten-free.

I love beets. And a beetroot soup is a healthy and tasty alternative to the high-powered, over-the-top heathy beet juices I have been drinking for breakfast lately. Plus, what’s nicer than a warm bowl of soup on a cold March day? The colour is so beautiful too! Pair it with your favorite whole grain bread, and you have a satisfying lunch that is packed with flavor and nutrition.

Beetroot Soup with Orange and Ginger
Prep time
Cook time
Total time
A naturally creamy beetroot soup with orange and ginger recipe that is nutritious, easy to make, tastes great and has an amazing colour. Naturally low-fat, vegan and gluten-free.
Recipe type: Soup
Serves: 4-6

2 tablespoons extra-virgin olive oil
3 small yellow onions, chopped
2 garlic cloves, finely chopped
1 tablespoon freshly grated ginger
4 medium beetroot, peeled and chopped (1 kg)
3 cups vegetable broth (750 ml)
1 cup water (250 ml)
2 teaspoons coriander seeds, toasted and ground with a mortal and pestle
3 oranges, juiced (use juicing oranges, alternatively blood oranges)
sea salt and freshly ground black pepper, to taste

To serve:
freshly chopped chives or cilantro leaves

1. In a large saucepan, heat the olive oil, then add the chopped onion. Cook on medium-low heat until the onions are translucent.

2. Add the grated ginger and garlic and cook for 2-3 minutes, then stir in the chopped beetroot. Add the broth and water and bring to a boil, then cover and reduce to a low simmer for 20-25 minutes, until the beets start to become slightly tender (timing depends of size of pieces).

3. While the beets are cooking, dry fry the coriander seeds in a frying pan over a medium heat for a few minutes, stirring constantly until the aroma is released. Leave to cool slightly, then crush the seeds in a pestle and mortar.

4. Once the beets are slightly tender (after 20-25 minutes), stir the crushed seeds into the pot, and continue to simmer, covered, for 15 more minutes.

5. Carefully puree in batches using a blender (or hand-held immersion blender) and mix until smooth. Add the orange juice, season with salt and black pepper to taste.

Note: If using a blender make sure the hole in the center of the lid is open to allow steam to escape. And careful this is a beet soup! Splatters stain!

6. Add the freshly squeezed orange juice, and season with salt and black pepper, to taste.

7. Serve into soup bowls. Drizzle with a little extra olive oil and sprinkle with fresh herbs. Enjoy!


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