Beetroot Soup With Orange And Walnut Cream Recipe

Name: Beetroot Soup With Orange And Walnut Cream Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 Tbsp. Walnuts, crushed; 6 Tbsp. Soured cream; 2 x Oranges, juice of; 2 tsp Orange zest, finely grated and dry in the oven; 1 x Spring onion, finely sliced; 1 x Red onion, diced; 2 x Carrots, diced; 1 lb Raw beetroot, diced; 25 gm Butter; 250 gm Potatoes; 1 1/4 lt Vegetables stock; 1/2 pt Orange juice Salt and pepper

Servings: persons

3 Tbsp. Walnuts, crushed
6 Tbsp. Soured cream
2 x Oranges, juice of
2 tsp Orange zest, finely grated and dry in the oven
1 x Spring onion, finely sliced
1 x Red onion, diced
2 x Carrots, diced
1 lb Raw beetroot, diced
25 gm Butter
250 gm Potatoes
1 1/4 lt Vegetables stock
1/2 pt Orange juice Salt and pepper

1
Soup: Heat the butter in the pan and sweat off the onion for 3-4 min.
2
Add in the carrot, beetroot and potatoes and cook for 5 min continually stirring.
3
Add in the stock, bring to the boil and simmer for 35-40 min till tender.
4
Add in the orange juice and check the seasoning.
5
Cream: Place the soured cream into a bowl and add in the crushed walnuts and 1tsp of dry orange zest and finely sliced spring onions.
6
Mix in the ingredients and place a good spoonful to the centre of each bowl.
7
Dust with the dry orange zest.
8
Spoon into warmed soup bowls and serve with the orange and walnut cream.

9516

kcal

Calories

522

Fat

1088

Carbs

135

Protein

Fat 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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
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 12 ingredients. The key ingredients include: 3 Tbsp. Walnuts, crushed, 6 Tbsp. Soured cream, 2 x Oranges, juice of, 2 tsp Orange zest, finely grated and dry in the oven, and more.

Yes, Beetroot Soup With Orange And Walnut Cream Recipe 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!