Christmas menu Part 1 – beetroot soup with ginger and orange
This beetroot soup with ginger and orange is a real highlight for a festive table, not only because of its beautiful color.
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:
- Finely dice the shallots and ginger
- Sauté in olive oil for 2-3 minutes until translucent
- Dice the beetroot, peel and dice the orange and add both to the onions
- Add salt and pepper
- Deglaze with vegetable broth and let simmer with closed lid for 10-15 minutes
- Puree the soup and add juice of 1 orange
- Season with salt, pepper and freshly grated ginger
- Depending on your taste you can stir in some cream if you like
Carrot chips:
- Peel the carrots and cut them into very thin slices (or use a grater)
- Add all other ingredients, mix well and spread onto a baking pan with baking paper
- Bake at 200°C (392°F) for 20-30 minutes until they are crispy
Nutrition
Serving: 4g