| Prep: 20 mins | Cook: 40 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 210 | 9g | 4g | 28g |
| sugars | fibre | protein | salt |
| 17g | 7g | 5g | 0.8g |
The first time I crafted this vibrant Roasted African Cherry Orange and Beetroot Soup, I was instantly hooked by its fusion of earthy roots and fresh citrus accents. While I’m a big fan of gamey meats and hearty mountain fare, something about the interplay of sweet, tart, and soothingly savory in this dish speaks to my wild Rockies spirit. Imagine the intriguing sweetness of African cherries, the sunshine-brightness of oranges, and the deep earthy allure of beetroot amalgamated into one delicious soup – a combination as unique and thrilling as an early morning ascent up a clear mountain path.
A Symphony of Flavors
This Roasted African Cherry Orange and Beetroot Soup boasts a plethora of unexpected yet harmonious flavors. The caramelization of the beetroot, cherry, and oranges as they roast adds a smoky sweetness that mingles delightfully with the onion, garlic, and a hint of honey. With a pinch of pepper and thyme, it unveils a complexity akin to that of a craft beer brewed high in the Colorado mountains. Rounded off with the creamy, exotic note of coconut milk, it is not unlike a rich, velvety stout.
Striking the Perfect Nutrition Balance
Not only does this soup offer a gastronomic adventure, but it’s also a nutritional powerhouse – perfectly attuned to those hiking-packed, muscle-working mountain days. Beets are an excellent source of fiber and essential vitamins, while the cherries and oranges sneak in a potent dose of heart-healthy antioxidants and Vitamin C. The ingredient list rounds off with the valuable monounsaturated fats of olive oil and the unique combo of nutrients in coconut milk.
This soup is similar to a classic borscht, yet it brings a whole new flavor profile through the addition of African cherries and oranges, taking it on a culinary journey from Eastern Europe to a sun-drenched African grove. I love it paired with a crusty chunk of whole grain bread for a wholesome lunch or alongside a citrus-brined, grill-roasted chicken for a dinner packed with complementary flavors, reminiscent of an exceptionally pleasant picnic after a strenuous mountain hike with my partner, Gordon.
Be it an adventurous foodie, a nutrition-conscious gourmand, or someone simply longing for a bowlful of colorful comfort, this recipe approaches the notion of “mountain fare” from an exciting, fresh perspective. Each spoonful is an affirmation why my preference for hearty, flavor-packed food has room for these delightful creations as well.
What You’ll Need
- 1.5 cups of African cherries
- 2 large oranges
- 4 medium-sized beetroots
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 2 tablespoons honey
- Salt to taste
- 1/2 teaspoon black pepper
- 1 tablespoon fresh thyme, chopped
- 1/2 cup coconut milk
- Zest of one orange
Method
Step One
Preheat your oven to 200 degrees Celsius (approximately 392 degrees Fahrenheit). While the oven is preheating, wash your beetroots thoroughly. Next, peel your oranges and set one aside for zesting later.
Step Two
Slice the beetroots into quarters and arrange both the quartered beets and the whole African cherries in a large roasting pan. Drizzle them with a tablespoon of olive oil, ensuring they are all well-coated. Place the roasting pan in the preheated oven and roast them for approximately 35-40 minutes or until the beetroots are soft.
Step Three
While the fruits are roasting, heat the rest of the olive oil in a large pot. Once heated, add the chopped onion. Sauté the onions until they become translucent, then add the minced garlic. Continue to cook for another minute, then add the vegetable broth, orange zest, honey, salt, black pepper, and freshly chopped thyme. Bring the mixture to a simmer.
Step Four
When the roasted beetroots and African cherries are ready, remove them from the oven and add them to the pot with your simmering broth mixture. Allow this to simmer together for about 10 minutes.
Step Five
After the mixtures have simmered together, use a handheld immersion blender to blend the mixture until smooth. If you don’t have a handheld immersion blender, carefully transfer the mixture to a countertop blender in batches and blend until smooth.
Step Six
Once blended, return the soup to the heat. Stir in the coconut milk, then squeeze the juice of the 2 oranges into the soup pot. Continue to simmer the soup for another 10 minutes.
Step Seven
Finally, do a taste test and adjust your seasonings if necessary. Ladle the soup into bowls and serve immediately. Enjoy your Roasted African Cherry, Orange, and Beetroot Soup!
