Red beet and orange soup

Step 1/5

• 1 onions (small)
• 1½ red beets (medium-sized)
• 7½ g ginger (fresh)
• 200 ml vegetable stock

• peeler
• bowl
• cutting board
• knife
• fine grater (optional)

Peel and chop onions and beets. Finely dice ginger (or grate). Prepare vegetable stock and put all ingredients aside.

Step 2/5

• ½ tbsp oil
• ½ tsp chili powder
• 50 ml white wine

• cooking spoon
• large pot

Heat oil in a large pot and sauté onions, ginger, and chili powder. When onions are translucent, add beets, sauté, then deglaze with white wine. Simmer.

Step 3/5

• 100 ml orange juice

• immersion blender

Add orange juice and simmer until reduced and thickened. Add stock and simmer for approx. 10 min. until beets are soft. Purée, then bring to a boil again.

Step 4/5

• 100 ml cream
• salt
• pepper

Add the cream and season with salt, pepper, and extra chili powder if desired.

Step 5/5

• 25 g sour cream
• orange peel for garnish

Serve soup with a spoonful of sour cream. Garnish with orange peel. For individual seasoning, I would provide extra sour cream and chili powder.

Enjoy your meal!