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For blended soup:
1 beet (medium size)
1 orange (mine was slightly larger than the beet)
1/4 tsp cayenne or jalapeño pepper (for mild flavor, feel free to add more for extra heat)
1 garlic clove, minced
1/3 tsp fresh ginger, minced
1 T chopped green or red onion
1 teaspoon fresh chopped dill
1 teaspoon fresh chopped basil
1 stalk or approx 3 T chopped fresh fennel
.33 cup olive oil
2 T lemon juice (I used the wedges from a half a lemon after hand-squeezing most of the juice out for something else)
1/4 C soaked almonds (I used these to replace the avocado)
1/2 C boiling water for warm dish, or according to how thick you like the soup
1/2 teaspoon himalayan crystal salt.
Additional Items you could mix in to the blended soup by hand for added texture and/or for decoration:
½ apple, cut into thin slices
½ avocados, cubed
½ large or 1 small grated carrot
½ bell pepper or Romano pepper, cubed or sliced into rings
Blend all blended soup ingredients in your blender and serve immediately.
If using any of the additional texture items, mix them in by hand in a bowl. Serve garnished e.g. with apple slices.
Acacia's ThoughtsBy Acacia
This recipe is adapted from Juliano's recipe posted by Carlamartin, adapted to one serving and with the ingredients I had at hand.
It tastes really similar to the Duchy Organics non-raw organic beetroot soup sold in the UK.
Vitamin blender with a little boiling water helps heat up the soup in wintertime.
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