Beetroot soup with spiced orange yogurt

Preparation info

  • Serves

    4–6

    • Difficulty

      Easy

    • Ready in

      55 min

Appears in

The Part-Time Vegetarian: Flexible Recipes to Go (Nearly) Meat-Free

The Part-Time Vegetarian

By Nicola Graimes

Published 2015

  • About

Depending on the season, this vibrant-coloured beetroot/beet soup is delicious served either hot or chilled. Try it with slices of seedy rye bread for a light meal or starter to a more elaborate dinner. The soup will happily keep for up to 3 days in the refrigerator, if made in advance. Make sure you wear rubber gloves when peeling the beetroot/beets, otherwise your hands will be stained a delightful shade of pink.

Ingredients

  • 1 tbsp olive oil
  • 1 large onion, chopped
  • 2 carrots, sliced
  • 1 celery stalk, sliced
  • 750 g/1 lb 10 oz raw beetroot/beets, peeled and cut into bite-size pieces
  • 2 tsp cumin seeds
  • 1.25 litres/44 fl oz/ cups vegetable stock, plus extra if needed
  • 1 tsp caraway seeds
  • finely grated zest of 1 large orange
  • 4–6 tbsp Greek yogurt
  • sea salt and freshly ground black pepper

Method

  • Heat the oil in a large heavy-based saucepan over a medium heat and cook the onion for 5 minutes, stirring regularly, until softened. Add the carrots, celery, beetroot/beet and half the cumin seeds and cook for another 2 minutes. Pour in the stock and bring to the boil, then turn the heat down slightly and simmer, part-covered, for 30 minutes, or until the vegetables are tender.
  • Meanwhile, toast the remaining cumin and the caraway seeds in a dry, non-stick frying pan for a minute or so until they smell aromatic, then leave to one side.
  • When the vegetables are cooked, blend the soup using a stick/immersion blender until smooth, adding a little more stock if it is too thick. Season with salt and pepper to taste and stir in half the orange zest. Stir the remaining zest into the yogurt.
  • To serve, reheat the soup, if necessary, or chill in the refrigerator for a couple of hours. Ladle into soup bowls and top with the orange-infused yogurt and toasted spices.