Beet and Orange Soup

Beet and Orange Soup
Beet and Orange Soup, garnished with Sour Cream and Orange Peel

I love bold colors and I am not afraid to use them!

We had our rooms painted deep orange, buttercup yellow, brick red and silver metallic long before colorful walls became chic in California. My pre-kids car was of a dazzlingly crimson hue and my husband’s yellow Z3 stood out in traffic jams. Peek into my closet; I promise you won’t find too many beiges, pastels or grays in there.

When it comes to cooking and finding new recipes, I am always drawn to the most vibrant ones. Orange appetizers, emerald salads, maroon main courses… Today’s Beet and Orange Soup recipe is no exception; it is luscious in color and bold in flavor. I serve it often and every time it shows up on the table, it gets complimented on its rich colors… and I always get asked for a recipe.

Beet and Orange Soup
Beet and Orange Soup

Beet and Orange Soup

Adapted from Small Bites by Jennifer Joyce


  • 1lb small beetroot, scrubbed and leaves trimmed
  • 5 tbs olive oil
  • 1 onion, chopped
  • 2 garlic cloves, finely chopped
  • 1 tbs fresh thyme
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 tsp balsamic vinegar (use aged balsamic vinegar if you can)
  • juice of 1 orange
  • 1 tbs grated orange zest
  • 1 quart vegetable stock
  • Garnish: sour cream,  chevre or Kefir and chopped chives


  1. Boil the beets for about an hour, or until easily pierced with knife and set aside to cool
  2. Heat the olive oil in a pot; add chopped onion, garlic, thyme, salt and pepper
  3. Sauté for 10 minutes and in the meantime peel and roughly chop the beets
  4. Plunk the beets in the pot; add balsamic vinegar, orange juice, zest and stock
  5. Simmer for 10 minutes, and then transfer to a blender or food processor and purée
  6. Garnished with a dollop of sour cream, spoonful of chevre or Kefir and chopped chives
Beet and Orange Soup
Beet and Orange Soup, served with crunchy dry bread rings


For a vegan, diary-free variation, omit the sour cream

Wine Pairing

I’ll admit it, finding a wine match for this dish was a bit tricky.  Tartness in the soup competes with the acidity of most wines that I tried. After some experimentation, I found Smith Sauvignon Blanc 2008 to be most fitting for this recipe. Fruity and lively, it compliments rather than interferes with the citrusy character of the soup.

Beet and Orange Soup
Beet and Orange Soup
Beet and Orange Soup
Beet and Orange Soup

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