Summer soups are a great way to cool down in the heat. They’re fresh, vibrant, and make fantastic appetizers for a light meal. This Beetroot and Orange Summer Soup takes the sweet earthiness of beets and pairs it with fresh orange for a light burst of flavor in every bite.
It makes for a perfect vegan soup!
The Inspiration
A year ago I was reading Heston Blumenthal’s The Fat Duck Cookbook, (Affiliate link), and he was describing an amuse bouche from a pair of Beetroot and Orange Jellies, where the red jelly was orange flavored and the orange jelly was golden beetroot. The flavor combination has stuck with me since.
Which was perfect for a light dinner when there was not a lot of motivation to cook something heavy. The orange juice and zest marry very well with the earthiness of the beetroot. What really highlights both ingredients is sake! The alcohol in the rice wine enhances the inherent flavors of the ingredients.
The arugula garnish adds a little bit of pepperiness that brings the whole thing together. Texturally it adds a welcome crunch with the soup.
Also, it looks pretty!
How to make it
To compliment the earthy flavors of the beets, and soften them, you can sauté onions, garlic, and thyme. That paired with the beets builds a foundation of flavor, becoming the savory components of the soup.
Then comes the NutriBullet (Affiliate link). With the 900 watt motor, it blends everything to a very smooth consistency! Then you can add the orange juice, and sake for seasoning.
This is an amazingly simple and delicious healthy beet soup, ready to celebrate the lightness of summer!
Please please please make it this summer!
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Beetroot and Orange Summer Soup
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Prep Time: 10 min -
Cook Time: 20 min
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Total Time: 30 min
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Yield: 4
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Category: Vegetarian
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Method: Soup
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Cuisine: American
Prep Time:
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Print Recipe
Pin RecipeIngredients
1 cup boiled beets
2 cloves of Garlic
1 onion sliced thin
1/2 cup Sake
1 cup Orange juice
1 tbsp Orange zest
1 tbsp rice wine vinegar
Instructions
Saute in a pan the onions, garlic, and thyme until the onions are translucent. Add the to the blender with the beets and orange juice and blend until smooth.
Add sake and rice wine vinegar, and season with salt and pepper.
Serve and add arugula!
Keywords: Beetroot, Orange, Soup, Summer
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A little about me
I’m a chef and a former psychologist. I spent years studying how we experience food to make the best eating experiences possible- and I show you how to eat well on this site. I host secret popups in Miami, FL teaching people how to approach good food that’s never been done before.
Did you make a recipe? Tag @CasaLagoTastingRoom on Instagram! I wanna see it!
I wish you had used something other than Sake 🙁 Who has this lying around to put in a recipe.
Hey Vampy! You can totally use some other alcohol, i.e: White wine or Vodka (easy with it lol) or really some other acid in general, lime juice/ lemon juice can work too, just add some water to make up for the volume difference in the Sake. Thanks for making me laugh today, I’m making 3 Christmas eve dinners so it’s a little bit stressful. Hope it helps, I’ll add these notes to the recipe too.
Merry Christmas,
Maury