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Beetroot Soup with Saffron and Orange

Beetroot Soup with Saffron and Orange

Method

  • Preheat oven to 200* C (390* F) Fan.
  • Wash the beetroots but do not peel. Transfer to a baking pan along with the garlic, whole sprigs of thyme and the olive oil.
  • Cover pan securely with aluminum foil.
  • Bake depending on the size of the beetroots. If they are large, they will need 45 minutes. If they are medium, they will need 30 minutes. To know if they are done, pierce them with a knife all the way to the center. If your knife comes out easily and they have softened, they are ready.
  • Melt 50 g of butter in a pot. Add the onion, leeks, orange rind and star anise.
  • When the onions and leeks have softened and all of the aromas are combined, add the white wine and let it evaporate.
  • Add the chicken stock and simmer for 20 minutes.
  • Remove the star anise and orange rind. Remove pot from heat.
  • When the beetroots are ready, remove from oven and peel.
  • Cut them into small pieces and put them in a blender along with the garlic. Puree and gradually add the stock mixture from the pot, until the puree becomes creamy and you create the exact texture you like.
  • Add the remaining butter and season with salt and pepper. Beat until the butter is completely incorporated.
  • Transfer puree to the pot.
  • In a mixer, beat the 200 ml of heavy cream along with some salt and the saffron threads, using the whisk attachment. When the mixture becomes smooth and creamy like whipped cream, transfer to a piping bag.
  • Serve the beetroot soup in a serving bowl with pepper and pipe out strips of the saffron-cream mixture on top.
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Nutritional
Chart

Nutrition information per 100 gr.

102
Calories (kcal)
5 %

Calories

Shows how much energy food releases to our bodies. Daily caloric intake depends mainly on the person’s weight, sex and physical activity level. An average individual needs about 2000 kcal / day.

8.6
Total Fat (g)
12 %

Fatty Acids

Are essential to give energy to the body while helping to maintain the body temperature. They are divided into saturated "bad" fats and unsaturated "good" fats.

4.2
Saturated Fat (g)
21 %

Saturated Fats

Known as "bad" fats are mainly found in animal foods. It is important to check and control on a daily basis the amount you consume.

4.0
Total Carbs (g)
2 %

Carbohydrates

The main source of energy for the body. Great sources are the bread, cereals and pasta. Use complex carbohydrates as they make you feel satiated while they have higher nutritional value.

3.7
Sugars (g)
4 %

Sugars

Try to consume sugars from raw foods and limit processed sugar. It is important to check the labels of the products you buy so you can calculate how much you consume daily.

1.2
Protein (g)
2 %

Protein

It is necessary for the muscle growth and helps the cells to function well. You can find it in meat, fish, dairy, eggs, pulses, nuts and seeds.

1.2
Fibre (g)
5 %

Fibers

They are mainly found in plant foods and they can help regulate a good bowel movement while maintaining a balanced weight. Aim for at least 25 grams of fiber daily.

0.28
Sodium (g)
5 %

Salt

A small amount of salt daily is necessary for the body. Be careful though not to overdo it and not to exceed 6 grams of salt daily

*Based on an adult’s daily reference intake of 2000 kcal.

*To calculate nutritional table data, we use software by Nutritics logo 917a1b6ba55874b5d139866e10c236ccff8cbaa226cb4c05ba54efca0b20cc63

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