Orange and Beetroot Soup with Iced Yoghurt Cubes
Brighten up your mealtime with this vibrant and refreshing Orange and Beetroot Soup with Iced Yoghurt Cubes. A perfect blend of earthy roasted beetroot, zesty orange juice, and a hint of garlic creates a rich, velvety soup that's as nutritious as it is stunning. The star of the dish? The unique iced yoghurt cubes, infused with honey and a touch of salt, adding a cooling, creamy contrast to every spoonful. Whether served chilled or warm, this soup is an elegant starter or a light main course, perfect for any season. Garnished with fresh dill or parsley, it’s a show-stopping dish packed with antioxidants and flavor. Ideal for entertaining or a cozy night in, this recipe transforms simple ingredients into a gourmet masterpiece.
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Recipe Information
Ingredients
- 4 medium-sized Beetroot
- 2 tablespoons Olive oil
- 2 cups Orange juice
- 1 teaspoon Orange zest
- 4 cups Vegetable stock
- 1 cup Greek yoghurt
- 1 teaspoon Honey
- 2 cloves Garlic
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh dill or parsley (optional)
Instructions
Preheat your oven to 400°F (200°C).
Wash and trim the beetroot. Pat them dry and coat them lightly with 1 tablespoon of olive oil. Wrap the beetroot individually in foil and place them on a baking sheet.
Roast the beetroot in the oven for 35-40 minutes, or until they are easily pierced with a fork. Once roasted, allow them to cool, then peel and chop the beets into chunks.
While the beetroot is roasting, prepare the iced yoghurt cubes. In a bowl, mix the Greek yoghurt with honey and a pinch of salt. Pour the yoghurt mixture into an ice cube tray and freeze for at least 2 hours.
In a large pot, heat the remaining 1 tablespoon of olive oil over medium heat. Add the garlic (minced) and sauté until fragrant, about 1 minute.
Add the roasted beetroot, orange juice, orange zest, and vegetable stock. Bring the mixture to a boil, then reduce the heat and simmer for 10 minutes to allow the flavors to meld.
Using an immersion blender or working in batches with a standard blender, purée the soup until smooth. Taste and season with salt and black pepper as needed.
Chill the soup in the refrigerator for at least 1 hour if you prefer it cold, or serve it warm if desired.
To serve, ladle the soup into bowls. Drop in 2-3 iced yoghurt cubes per bowl for a refreshing element. Garnish with fresh dill or parsley if using.
Nutrition Facts
Calories |
308 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.5 g | 12% | |
| Saturated Fat | 1.7 g | 8% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 2 mg | 1% | |
| Sodium | 1167 mg | 51% | |
| Total Carbohydrate | 44.5 g | 16% | |
| Dietary Fiber | 6.7 g | 24% | |
| Total Sugars | 25.6 g | ||
| Protein | 11.1 g | 22% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 119 mg | 9% | |
| Iron | 2.8 mg | 15% | |
| Potassium | 1167 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
