I’m really exploring a variety of soups and stews this winter, especially ones with roasted or steamed vegetables that are then pureed. Though I admit, pureed veggie soups alone are typically never enough to satisfy my big appetite, so I usually have them alongside a hearty salad. For this recipe, I steamed the beets instead of roasting, I personally think the taste is sweeter, and with a touch of orange this soup is beautiful and delightful and all things happy. It’s not as earthy as you might expect of beets, but instead surprisingly bright.
The pistachio, which pairs nicely with all the ingredients, adds just a touch of creaminess that I really enjoy and hope you do too.
- 1 pound beets scrubbed- skins left on
- ½ sweet medium onion sliced
- 1 clove garlic left whole with skin on
- ¼ cup toasted pistachio
- ½ tsp ground cumin
- ½ tsp ground coriander
- ⅛ tsp red pepper flakes
- ¼ cup fresh orange juice
- 1 tbsp balsamic vinegar
- 1 tsp orange zest
- 1 ¾ cup veggie broth
- 1 slice of bread
- 1 roasted garlic
- 2 tsp extra virgin olive oil
- Medium pinch sea salt
- Pre heat oven to 400 and line baking sheet with parchment paper.
- Wash and cut the beets into medium slices leaving on the skins. Steam covered until fork tender. When done cool the beets under cold water to remove the skins.
- While the beets are steaming, soak the pistachios in water and set aside.
- Slice onions and place on baking sheet, sprinkle with sea salt. Add the garlic cloves with skins on to the baking sheet with the onions. Roast the garlic for 15 minutes and remove from oven, continue roasting the onions another 10 minutes. Lower oven to 350 if using to toast croutons.
- Toast the cumin and coriander in a pan until fragrant about two minutes. Quickly transfer to a small bowl.
- Rinse the pistachios and add to powerful blender, along with the roasted onions and one garlic clove (remove the skin), the cumin, coriander, red pepper flakes and ¾ cup of veggie broth. Blend on high until creamy. Add the peeled roasted beets, orange juice, balsamic vinegar, orange zest and remainder 1 cup veggie broth. Blend until smooth, and add sea salt to taste and more red pepper flakes if needed.
- Transfer to a small pot and reheat.
- With the remainder roasted clove mash it in mortar pestal with 2 tsp extra virgin olive oil and medium pinch sea salt until garlic is a smooth paste. Apply this to a slice of bread and toast until golden and crunchy. I used a toaster oven or the oven at 350 degrees.
- Slice the toast into squares. Serve the soup in bowls and top with croutons and fresh ground black pepper