autumn strudel, salty and light
soups from Chile
Beet and orange soup
Beet and orange soup
ready in
40 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Spanish with
description
An original beetroot and orange soup, delicious and beautiful.
preparation
step 1
We chop a small onion into cubes. We peel and dicar the betarragas.
step 2
In a pot, heat the oil and sauté the onion and the beetroot for 5 minutes. Add enough cold water to cover the vegetables more about 5 cm.
step 3
Season with salt and pepper and let cook until the baked beans are cooked, that is, when you bury a knife and do not stay stuck (about 20 minutes).
step 4
We put everything in the juicer and process until obtaining a liquid. Put the soup in the pot, add the juice of the orange and heat.
step 5
We serve on plates with a spoonful of yogurt (can be replaced by cream) and enjoy!