Skip to main content

Natural Awakenings Fairfield & Southern Litchfield Counties

Beetroot and Orange Miso Soup

Sep 29, 2023 09:30AM ● By Karla Walter
BEETROOT AND ORANGE MISO SOUP

Jukov studio/AdobeStock.com

Yield: 4-6 servings


4 medium beets, washed and with stems trimmed to about 1 inch

2 tsp ginger, finely chopped

2 Tbsp green onions, finely chopped

2 cups water or vegetable stock

1¼ cup orange juice

2 Tbsp raspberry vinegar

1 Tbsp barley (mugi) miso

½ cup chopped chives or green onions


Place the beetroot in a large saucepan, cover with water and bring to a boil over high heat. Reduce the heat and simmer until tender, about 40 minutes. Drain the beets. 


Next, run the beets under cold water and peel them. The skin and stalks should fall off easily. Chop the beets into ½-inch cubes.


Reserve ⅓ cup chopped beets and set aside.


In a large saucepan over medium-high heat, combine the remaining beets, ginger, green onions, water or vegetable stock plus one extra cup of water. Bring to a boil, then reduce heat and simmer for 10 minutes.


Remove from heat and stir in orange juice.


Purée soup in small batches in a blender until smooth.


Remove a small portion of the soup into a bowl and dissolve the miso. Add miso back into the soup and stir through. Add the vinegar and stir through.


Garnish with the chives or green onions.


Recipe courtesy of Karla Walter.


More Recipes:

pPhoto by Lisa Books-Williamsbrp

Lasagna With Tofu Ricotta and Veggie Bolognese

A delicious vegetarian lasagna with veggie Bolognese and dairy free ricotta. Read More » 

 

pPhoto by Lisa Books-Williamsbrp

Delicious, Easy Three-Bean Chilli

A hardy and healthy recipe with a vegan sour cream. Read More » 

 

pPhoto by Paul Parisibrp

Winter Squash Risotto

Put those garden leftovers to good use with this winter squash risotto and delicious broth. Read More »