Beetroot, Celery & Orange Soup w Dill & Garlic Cream
Perfectly balanced, you can taste the celery, and you can taste the beetroot without the celery being overbearing. But what finishes it is the orange zest and the dill & garlic cream, they are great flavour additions 🙂
Prepared by: Eerainuh
Serves: 5-6
Prep time:
Cook/wait time:
Total time:
You need
- 2 medium beetroots, chopped
- 1 large stalks of celery (I used 3 really thin ones from the garden), chopped
- 1 medium potato, chopped
- 2 tbsp of vegetable stock powder
- 1.5 liters water (or omit stock powder and use vegetable stock)
- 1 tbsp coriander seeds
- a few cloves of garlic, chopped
- ½ large onion, chopped or sliced
- juice and pulp of 1 orange
- zest of oranges, 1 tsp per serve
- 1 tsp of Himalayan rock salt
- a generous grind of pepper
- a dash of oil
For the Dill & Garlic cream:
- half a cup of Cashew Cream
- 2 tsp of dried dill
- juice of 1 small lemon
- zest of ½ lemon
- 1 clove of garlic
- salt & pepper to taste
To do
- heat the oil in a large pan, add chopped garlic and onion and stir fry for a minute
- add chopped vegetables, stir fry for a few minutes
- add water and stock powder
- add orange juice & pulp and coriander seeds
- boil till vegetables are soft
- blend the soup, taste and add salt & pepper as you like
- you could either serve the cream on the side for people to help themselves, or place a nice dollop in the middle (or draw a stickman)
- just before you serve, top with a teaspoon of orange zest per bowl
