Beet and Orange Soup with Mint, Orange Zest, and So

Name: Beet and Orange Soup with Mint, Orange Zest, and Sour Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 medium-size beets (about 1 pound); 1 medium-size yellow or white onion, quartered and sliced 1/4 inch thick; 2 carrots, peeled and cut into 1/4-inch dice; 1/3 cup freshly squeezed orange juice; 1/3 cup balsamic vinegar; 1 bay leaf; 6 cups water; Shredded fresh mint, for garnish; Slivered orange zest, for garnish; Sour cream, for garnish (optional)

Servings: persons

1
Combine the beets, onion, carrots, orange juice, vinegar, bay leaf, and water in the pressure cooker and stir to mix.
2
Lock on the lid and bring to pressure over high heat, about 10 minutes.
3
Reduce the heat to medium and cook for 6 minutes.
4
Remove from the heat and let sit for 10 minutes to finish cooking.
5
With the steam vent pointed away from your face, gently release any remaining pressure.
6
Lift out the beets with a slotted spoon and set aside until cool enough to handle, then peel them.
7
Remove and discard the bay leaf and set the pot aside.
8
For a smooth soup, mix the beets with the ingredients in the pot and puree them all together.
9
You can use a food processor, pureeing in batches, or a food mill for a smoother puree.
10
For a chunky soup, cut the beets into 1/4-inch dice.
11
Add them to the pot with the rest of the ingredients and stir to mix.
12
When ready to serve, heat the soup until boiling.
13
Ladle into individual soup bowls and garnish each with a pinch of shredded mint, 3 or 4 slivers of orange zest, and a small dollop of sour cream if you like.
14
Serve piping hot.

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 medium-size beets (about 1 pound), 1 medium-size yellow or white onion, quartered and sliced 1/4 inch thick, 2 carrots, peeled and cut into 1/4-inch dice, 1/3 cup freshly squeezed orange juice, and more.

Yes, Beet and Orange Soup with Mint, Orange Zest, and Sour Cream falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Beet and Orange Soup with Mint, Orange Zest, and Sour Cream

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions