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🍲 Roasted Beetroot Soup with Orange

209 kcal · 30 min · 4 servings

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Ingredients

Instructions

  1. 1. Wash the beetroot thoroughly under running water.
  2. 2. Trim the ends off the beetroots.
  3. 3. Wrap each beet individually in a piece of aluminum foil.
  4. 4. Preheat the oven to 180 degrees Celsius (convection is not recommended, gas level 2 to 3).
  5. 5. Place the foil packets on the middle rack.
  6. 6. Bake the beetroots for one hour and thirty minutes.
  7. 7. Remove the beetroots from the oven and let them cool down slightly.
  8. 8. Peel the skin off the beetroots (use gloves if necessary, as the color stains easily).
  9. 9. Peel the shallots and dice them finely.
  10. 10. Peel the oranges so that you only keep the fruit flesh and no white pith.
  11. 11. Separate the orange segments from the membranes and catch the juice as it escapes.
  12. 12. Squeeze the empty orange membranes in your hand to extract the remaining juice.
  13. 13. Heat oil in a pot over medium heat.
  14. 14. Add the shallot cubes to the pot and sauté them until translucent.
  15. 15. Cut the cooled beetroots into small pieces.
  16. 16. Add the beet pieces to the shallots and sauté everything together for two minutes.
  17. 17. Pour the vegetable broth into the pot.
  18. 18. Add all the collected orange juice to the soup.
  19. 19. Let the soup simmer over medium heat for fifteen minutes.
  20. 20. Wash the dill during this time and shake it dry.
  21. 21. Pluck the small dill leaves from the stems.
  22. 22. Add half of the orange segments to the soup.
  23. 23. Puree the soup finely with a hand blender.
  24. 24. Stir the soy cream into the soup.
  25. 25. Let the soup come back to a boil briefly.
  26. 26. Season the soup finally with salt and pepper.
  27. 27. Serve the soup in bowls.
  28. 28. Garnish the bowls with the remaining orange segments and the fresh dill.

Nutrition per serving