Beet Orange Soup

by Diana Bezanski

INGREDIENTS

For Soup:

  • 1 pound beets scrubbed- skins left on
  • ½ sweet medium onion, sliced
  • 1 clove garlic, left whole with skins on
  • ¼ cup toasted pistachio
  • ½ teaspoon ground cumin
  • ½ teaspoon ground coriander
  • 1/8 teaspoon red pepper flakes
  • ¼ cup fresh orange juice
  • 1 Tablespoon balsamic vinegar
  • 1 teaspoon orange zest
  • 1 ¾ cups veggie broth

    For Garlic Croutons:

  • 1 slice of bread
  • 1 roasted garlic
  • 2 teaspoons extra virgin olive oil
  • Medium pinch sea salt

Directions

SOUP:

Preheat oven to 400oF and line baking sheet with parchment paper.

Wash and cut the beets into medium slices, leav- ing on the skins. Steam covered until fork tender. When done, cool the beets under cold water to remove the skins.

While the beets are steaming, soak the pistachios in water and set aside.

Slice onions and place on baking sheet; sprinkle with sea salt. Add the garlic cloves with skins on to the baking sheet with the onions. Roast the garlic for 15 minutes and remove from oven; continue roasting the onions another 10 minutes. Lower oven to 350oF if using to toast croutons.

Toast the cumin and coriander in a pan until fra- grant, about two minutes. Quickly transfer to a small bowl.

BEET ORANGE SOUP

Rinse the pistachios and add to powerful blender, along with the roasted onions and one garlic clove (remove the skin), the cumin, coriander, red pepper flakes and ¾ cup of veggie broth. Blend on high until creamy. Add the peeled roasted beets, orange juice, balsamic vinegar, orange zest and remaining cup of veggie broth. Blend until smooth, adding sea salt to taste and additional red pepper flakes, if needed.

Transfer to a small pot and reheat.

GARLIC CROUTONS:

Mash the remaining roasted garlic clove in a mortar & pestle with the extra virgin olive oil and sea salt until garlic is a smooth paste. Apply this to a slice of bread and toast until golden and crunchy. Use a toaster oven or the oven at 350 degrees. Slice the toast into squares.

Serve the soup in bowls and top with croutons and fresh ground black pepper.

 

ABOUT THE CHEF

Diana’s love of quiet country living, home cooking, and vegan cuisine has inspired an unexpected career shift. A long career as a professional wedding photographer has now evolved into a career as a professional plant-based chef and soon-to-be owner of a small café in Port Jervis NY. Diana lives in Northeast Pennsylvania with her husband, Jeff, and their rescued dog, Alice.


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