Beet and orange soup
A luscious, flavourful soup packed with vibrant vegetables and topped with beet salsa.
| Servings | Prep Time | Cook Time |
| 4servings | 20minutes | 45minutes |
| Servings | Prep Time |
| 4servings | 20minutes |
| Cook Time |
| 45minutes |
Ingredients
- 1 tbsp olive oil
- 2 carrots peeled and sliced
- 2 stalks celery roughly chopped
- 1 onion chopped
- 1 fennel bulb sliced
- 3 tomatoes roughly chopped
- 300 g cooked beets peeled and sliced
- 2 oranges zest grated and juiced
- 4 cups diluted salt-reduced or homemade vegetable stock
- Beet Salsa
- 1 tsp olive oil
- 1/2 cup cooked beets peeled and finely chopped
- 1 tomato finely chopped
- 2 scallions thinly sliced
- Bagels
- 4 bagels halved
- 3/4 cup low-fat cream cheese
- 1 tbsp horseradish sauce
Servings: servings
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Ingredients
Servings: servings
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Instructions
- Heat the olive oil in a heavy pot over a medium heat. Add the carrots, celery, onion and fennel. Reduce the heat to low and gently cook the vegetables, with the pot covered, for 10-15 minutes until they are all softened but not browned.
- Add the tomatoes to the pot with the beets and cook for about 3 minutes longer. Stir in the orange zest with the stock. Bring the mixture to a boil, stirring occasionally, then cover the pot, reduce the heat and simmer for about 25 minutes until all the vegetables are tender.
- Meanwhile, prepare the salsa and bagels. For the salsa, simply combine the ingredients together in a bowl. Then, for the bagel topping, blend the cream cheese with the horseradish sauce until well mixed. Toast the bagels, then spread the cheese mixture over the toasted bagel halves.
- Remove the soup from the heat, blend in a blender or food processor until completely smooth, then return to the pot. Alternatively, blend the soup in the pot using a hand-held blender. Stir in the orange juice, and a little extra stock if too thick, then reheat gently and season to taste.
- Serve the soup topped with a little of the beet salsa and accompanied by the bagels.
Recipe Notes
Cook's tip: The soup is suitable for freezing but it's best to prepare the accompaniments just before serving to maintain freshness.
Each serving: 8.5 g protein, 7.5 g fat of which 1 g saturates, 38 g carbohydrate, 9 g fibre, 269 Calories
