Beautiful beets at the farmer’s market.
Making raw soups is so easy. Generally all the ingredients go into a blender and in a short time, less than a minute in most cases [not including prep time], you have a fresh tasty soup.
I had a craving for Beet Soup with an Orange Twist; made it today and shared some with my hubby. We ate outside relaxing in the sunny, warm, almost hot weather. It felt like a lazy summer day. I love the mingle of flavors in this soup. Earthy, sweet, a subtle kick from the fresh garlic, a hint of thyme, every spoon full is so delicious.
Beet Soup with an Orange Twist
This soup is a raw version with a citrus twist of an Eastern European favorite. The flavor of fresh beetroot is delicious, refreshing and pairs well with orange.
1 1/2 cups orange juice [about 3], fresh squeezed
1/4 cup red onions, chopped
1 cloves garlic, crushed
1 tablespoon orange zest
1 tablespoon cold pressed extra virgin olive oil
1/2 tablespoon apple cider vinegar
1/2 teaspoon sea salt, optional
1/4 teaspoon white pepper
1 sprig fresh thyme leaves, remove leaves from stem, discard stem
Wash separately and well beetroots and oranges. Cut off tops of beetroots, and then peel outer skin of with a vegetable peeler. Process in food processor or grate beetroots into a large bowl and when finished put grated beetroot in blender. Add orange peel then cut oranges in half and juice. Add juice of orange and remaining ingredients to the blender or food processor and blend well.
To serve, pour into serving bowls.
Make about 3 cups; serves 2
