Red Beet Soup

Ingredients

• 600 g red beets
• 3 shallots
• 2 oranges
• 2 tbsp Rapeseed oil
• 800 ml classic vegetable broth
• 2 sprigs dill
• 125 ml Soy cream
• Salt
• Pepper

Instructions

1. 1.

   Wash the beetroot. Trim the ends and wrap each piece individually in a sheet of foil. Roast in a preheated oven at 180 °C on the middle rack for 1½ hours.

2. 2.

   Remove the beets, let them cool slightly, then peel off the skins (wear gloves if desired due to color).

3. 3.

   Meanwhile, peel and finely dice the shallots.

4. 4.

   Peel the oranges with a knife so that all white pith is removed. Separate the flesh from the membranes, catching the juice in a bowl.

5. 5.

   Press the orange membranes by hand to extract any remaining juice.

6. 6.

   Heat oil in a pot and sauté the diced shallots over medium heat until translucent.

7. 7.

   Cut the roasted beets into small pieces and add them to the pot; cook for 2 minutes.

8. 8.

   Pour in the vegetable broth and all the collected orange juice. Simmer on medium heat for 15 minutes. In the meantime, wash the dill, shake off excess water, and pluck the fronds.

9. 9.

   Add half of the orange slices to the beet soup and puree until smooth.

10. 10.

    Stir in the soy cream and bring back to a gentle boil. Season with salt and pepper. Serve the soup in bowls and garnish with the remaining orange slices and dill sprigs.