Ingredients
- 2 tablespoons extra-virgin olive oil
- 3 small yellow onions, chopped
- 2 garlic cloves, finely chopped
- 1 tablespoon freshly grated ginger
- 4 medium beetroot, peeled and chopped (1 kg)
- 3 cups vegetable broth (750 ml)
- 1 cup water (250 ml)
- 2 teaspoons coriander seeds, toasted and ground with a mortal and pestle
- 3 oranges, juiced (use juicing oranges, alternatively blood oranges)
- sea salt and freshly ground black pepper, to taste
To serve:
- freshly chopped chives or cilantro leaves
Instructions
- In a large saucepan, heat the olive oil, then add the chopped onion. Cook on medium-low heat until the onions are translucent.
- Add the grated ginger and garlic and cook for 2-3 minutes, then stir in the chopped beetroot. Add the broth and water and bring to a boil, then cover and reduce to a low simmer for 20-25 minutes, until the beets start to become slightly tender (timing depends of size of pieces).
- While the beets are cooking, dry fry the coriander seeds in a frying pan over a medium heat for a few minutes, stirring constantly until the aroma is released. Leave to cool slightly, then crush the seeds in a pestle and mortar.
- Once the beets are slightly tender (after 20-25 minutes), stir the crushed seeds into the pot, and continue to simmer, covered, for 15 more minutes.
- Carefully puree in batches using a blender (or hand-held immersion blender) and mix until smooth. Add the orange juice, season with salt and black pepper to taste.Note: If using a blender make sure the hole in the center of the lid is open to allow steam to escape. And careful this is a beet soup! Splatters stain!
- Add the freshly squeezed orange juice, and season with salt and black pepper, to taste.
- Serve into soup bowls. Drizzle with a little extra olive oil and sprinkle with fresh herbs. Enjoy!