Beetroot Soup With Oranges - A Step By Step Recipe With A Photo

If you like to try something new, unusual and tasty, then I will tell you how to make beetroot soup with oranges. Delicate, aromatic and incredibly mouth-watering. It is worth repeating exactly!

Cooking description:

Yes, you will probably find this soup unusual, but I warn you right away that you should definitely try it. Since beets and oranges today can be obtained absolutely at any time of the year, this soup can be prepared both in summer (it can be served chilled) and in colder months.

Purpose: For lunch

Main ingredient: Vegetables / Beets / Fruits / Orange

Dish: Soups

Ingredients:

• Beetroot - 800 Grams
• Fennel - 1 Piece
• Olive Oil - 4 Teaspoons
• Onion - 1 Piece
• Garlic - 2-3 Cloves
• Orange - 2-5 Pieces (1 glass of fresh juice)
• Wine Vinegar - 1/2 Teaspoon
• Salt and Spices - To taste (pepper, thyme)

Servings: 4-6

How to make Beetroot Soup with Oranges

1 Peel the fennel and beets, cut into cubes and place on a baking sheet lined with parchment or foil. 2 Add a couple of spoons of olive oil, salt, pepper and thyme to taste. Send to an oven preheated to 190 degrees and bake until soft for 45-55 minutes. 3 Heat the remaining oil in a skillet and fry finely chopped onion and garlic until light golden brown. 4 Put baked vegetables and fried onions in a saucepan, add 3-4 glasses of hot water or broth. Bring to a boil and simmer for 15 minutes over low heat. 5 Remove the pan from the heat and use a hand blender to puree until smooth. Then put on fire again. 6 Pour in a glass of freshly squeezed orange juice and wine vinegar. Heat and add salt to taste, if necessary. Remove soup from heat and serve with orange zest. Enjoy your meal!