WWW.FREI-STYLE.COMChristmas menu Part 1 – beetroot soup with ginger and orange
Ingredients
Soup:
- 2 shallots
- 1-2 cm 0.5-1“ ginger
- 2 Tbsp olive oil
- 600 gr /21 oz.) precooked beetroot
- 1 orange
- 350 ml 1 ½ cup vegetable broth
- 1/2 tsp salt
- Pinch of pepper
- Juice of 1 orange
- Zest of 1 orange
- Perhaps some cream
- Ginger (salt and pepper to season)
Carrot chips:
- 3 carrots
- Salt
- Pepper
- 1-2 Tbsp olive oil
- Pinch of cinnamon
Instructions
Soup:
- 1.Finely dice the shallots and ginger
- 2.Sauté in olive oil for 2-3 minutes until translucent
- 3.Dice the beetroot, peel and dice the orange and add both to the onions
- 4.Add salt and pepper
- 5.Deglaze with vegetable broth and let simmer with closed lid for 10-15 minutes
- 6.Puree the soup and add juice of 1 orange
- 7.Season with salt, pepper and freshly grated ginger
- 8.Depending on your taste you can stir in some cream if you like
Carrot chips:
- 1.Peel the carrots and cut them into very thin slices (or use a grater)
- 2.Add all other ingredients, mix well and spread onto a baking pan with baking paper
- 3.Bake at 200°C (392°F) for 20-30 minutes until they are crispy
Notes
Tip from my kitchen: beetroot stains strongly, so I cut it on a board that cleans up easily and sometimes wear gloves. Season the soup patiently at the end – orange juice brings freshness, ginger adds a gentle heat and a pinch of salt draws out the earthy sweetness of the beets. If the acidity feels too sharp, stir in a splash of plant cream. The soup keeps well and tastes almost better the next day; I bake the carrot chips just before serving so they stay crispy.
Nutrition per serving: 180 kcal