Orange and Beetroot Soup with Iced Yoghurt Cubes

Brighten up your mealtime with this vibrant and refreshing Orange and Beetroot Soup with Iced Yoghurt Cubes. A perfect blend of earthy roasted beetroot, zesty orange juice, and a hint of garlic creates a rich, velvety soup that's as nutritious as it is stunning. The star of the dish? The unique iced yoghurt cubes, infused with honey and a touch of salt, adding a cooling, creamy contrast to every spoonful. Whether served chilled or warm, this soup is an elegant starter or a light main course, perfect for any season. Garnished with fresh dill or parsley, it’s a show-stopping dish packed with antioxidants and flavor. Ideal for entertaining or a cozy night in, this recipe transforms simple ingredients into a gourmet masterpiece.

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 4 medium-sized Beetroot
• 2 tablespoons Olive oil
• 2 cups Orange juice
• 1 teaspoon Orange zest
• 4 cups Vegetable stock
• 1 cup Greek yoghurt
• 1 teaspoon Honey
• 2 cloves Garlic
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 tablespoons Fresh dill or parsley (optional)

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Wash and trim the beetroot. Pat them dry and coat them lightly with 1 tablespoon of olive oil. Wrap the beetroot individually in foil and place them on a baking sheet.

Step 3

Roast the beetroot in the oven for 35-40 minutes, or until they are easily pierced with a fork. Once roasted, allow them to cool, then peel and chop the beets into chunks.

Step 4

While the beetroot is roasting, prepare the iced yoghurt cubes. In a bowl, mix the Greek yoghurt with honey and a pinch of salt. Pour the yoghurt mixture into an ice cube tray and freeze for at least 2 hours.

Step 5

In a large pot, heat the remaining 1 tablespoon of olive oil over medium heat. Add the garlic (minced) and sauté until fragrant, about 1 minute.

Step 6

Add the roasted beetroot, orange juice, orange zest, and vegetable stock. Bring the mixture to a boil, then reduce the heat and simmer for 10 minutes to allow the flavors to meld.

Step 7

Using an immersion blender or working in batches with a standard blender, purée the soup until smooth. Taste and season with salt and black pepper as needed.

Step 8

Chill the soup in the refrigerator for at least 1 hour if you prefer it cold, or serve it warm if desired.

Step 9

To serve, ladle the soup into bowls. Drop in 2-3 iced yoghurt cubes per bowl for a refreshing element. Garnish with fresh dill or parsley if using.

Nutrition Facts

Serving size	(1733.2g)

Amount per serving	% Daily Value*
Calories	1037.5

Total Fat 38.1g	0%
Saturated Fat 6.1g	0%
Polyunsaturated Fat 5.7g
Cholesterol 12.2mg	0%
Sodium 4687.0mg	0%
Total Carbohydrate 128.9g	0%
Dietary Fiber 13.7g	0%
Total Sugars 68.6g
Protein 49.6g	0%

Vitamin D 0IU	0%
Calcium 508.0mg	0%
Iron 5.7mg	0%
Potassium 2961.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 32.4%

Protein: 18.8%

Carbs: 48.8%