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 |
1038 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.1 g | 49% | |
| Saturated Fat | 6.1 g | 30% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 12 mg | 4% | |
| Sodium | 4687 mg | 204% | |
| Total Carbohydrate | 128.9 g | 47% | |
| Dietary Fiber | 13.7 g | 49% | |
| Total Sugars | 68.6 g | ||
| Protein | 49.6 g | 99% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 508 mg | 39% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 2962 mg | 63% | |
*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.
