Refreshing Chilled Beet and Orange Soup
Beat the heat with this vibrant and refreshing chilled beet and orange soup! Perfect for hot summer days, this delightful dish offers a beautiful balance of earthy beet flavors combined with the bright citrusy notes of fresh oranges. This variation eliminates horseradish while enhancing the natural sweetness with a touch of honey. A big hit with my family, especially my mother and grandmother, this soup is not just easy to make but also keeps well in the refrigerator for up to five days. Serve it as a stunning starter at summer gatherings or enjoy it as a light meal on its own. With its creamy texture and lovely color, this soup is sure to impress your friends and family!
6
Servings
60
Calories
12
Ingredients
Ingredients
medium beets
4-5 (well scrubbed)
garlic cloves
4 (whole and unpeeled)
orange zest
3 strips, 3 inches long (freshly grated)
fresh thyme sprigs
3 (whole)
olive oil
2 tablespoons (for drizzling)
canned chicken broth
2 1/2 cups (low-sodium recommended)
honey
2 teaspoons (for sweetness)
fresh orange juice
1/3 cup (freshly squeezed)
red wine vinegar
2 tablespoons (for acidity)
salt
to taste (freshly ground)
black pepper
to taste (freshly ground)
sour cream
6 teaspoons (for garnish)
Instructions
1
Preheat your oven to 375°F (190°C).
2
Place the cleaned beets and whole garlic cloves on a large sheet of aluminum foil. Top with orange zest and thyme, then season generously with salt and pepper. Drizzle with olive oil, fold up the foil to create a sealed packet, and place it on a baking sheet.
3
Bake the beet and garlic packet in the oven for about 1 hour, or until the beets are tender. Check the tenderness by piercing a beet with a sharp knife; if it slides in easily, they are done. Let the packet cool for 20 minutes.
4
Once cool enough to handle, use a paper towel to rub off the skins from the beets, then cut the beets into chunks. Peel the garlic cloves, discarding the skins. Set aside the thyme and orange zest while saving any juices collected in the foil.
5
In a blender, combine one third of the beet chunks, peeled garlic cloves, reserved juices from the foil, honey, and just enough chicken broth to create a smooth puree. Transfer the puree to a large mixing bowl. Repeat this process with the remaining beets and broth in batches.
6
Once all the beet puree is complete, stir in the fresh orange juice and red wine vinegar. Adjust seasoning to taste with more salt and pepper or additional vinegar for tang.
7
Refrigerate the soup for at least 4 hours or until chilled thoroughly.
8
Serve the chilled soup in bowls or cups, garnished with a teaspoon of sour cream. Enjoy this refreshing summer treat!
Nutrition Information
2g
Fat
10.3g
Carbs
1.3g
Protein
2g
Fiber
4.2g
Sugar
Frequently Asked Questions
Frequently Asked Questions
What is the name of this dish?
The recipe is for Refreshing Chilled Beet and Orange Soup.
Is this a hot or cold soup?
This is a chilled soup, ideal for serving on hot summer days.
How many servings does this recipe make?
This recipe makes 6 servings.
How long should the beets roast in the oven?
The beets and garlic should roast for approximately 1 hour.
What temperature should the oven be set to?
The oven should be preheated to 375 degrees Fahrenheit (190 degrees Celsius).
How long can you store this soup in the refrigerator?
The soup keeps well in the refrigerator for up to five days.
What is the calorie count per serving?
Each serving contains approximately 60 calories.
How much fat is in one serving of this soup?
There are 2 grams of fat per serving.
What are the carbohydrate and fiber levels?
Each serving has 10.3 grams of carbohydrates and 2 grams of fiber.
How much sugar and protein does a serving contain?
Each serving contains 4.2 grams of sugar and 1.3 grams of protein.
What garnish is recommended for this soup?
It is recommended to garnish the soup with a teaspoon of sour cream.
How many garlic cloves are required?
The recipe calls for 4 whole, unpeeled garlic cloves.
How do you peel the beets after roasting?
Once they have cooled for 20 minutes, you can rub the skins off using a paper towel.
What kind of broth is used?
The recipe uses 2 1/2 cups of canned chicken broth, preferably low-sodium.
Can I make this soup vegetarian?
Yes, you can substitute the chicken broth with vegetable broth to make it vegetarian-friendly.
What type of vinegar gives the soup its tang?
Two tablespoons of red wine vinegar are used for acidity.
How much orange juice is added to the soup?
The recipe requires 1/3 cup of freshly squeezed orange juice.
Is honey included in the ingredients?
Yes, 2 teaspoons of honey are added to enhance the natural sweetness of the beets.
How long should the soup chill before serving?
The soup should be refrigerated for at least 4 hours until thoroughly chilled.
What oil is used for roasting the beets?
Two tablespoons of olive oil are used for drizzling over the beets.
How many beets are needed for this recipe?
You will need 4 to 5 medium-sized, well-scrubbed beets.
What herbs are roasted with the beets?
Three whole fresh thyme sprigs are included in the roasting packet.
Does the recipe use orange zest?
Yes, it uses three 3-inch long strips of orange zest.
How do you check if the beets are fully cooked?
Pierce a beet with a sharp knife; if the knife slides in easily, the beets are done.
How is the soup blended to a smooth texture?
The beet chunks and garlic are pureed in a blender in batches with the chicken broth.
Does this recipe contain horseradish?
No, this specific variation eliminates horseradish.
Should the garlic be peeled before roasting?
No, the garlic cloves should be roasted whole and unpeeled.
Can this soup be served as a starter?
Yes, it is a stunning starter for summer gatherings or can be enjoyed as a light meal.
What categories does this recipe fall into?
It is categorized as a summer dish and a healthy, refreshing soup.
Is it necessary to use a baking sheet?
Yes, the foil packet containing the beets and garlic should be placed on a baking sheet for roasting.