Beetroot and Orange Soup With Crushed Walnuts

by - June 09, 2016

This recipe is Paleo and vegan and will fill you with joy. The colours alone are enough to fill you with endless joy but when you smell the beautiful orange aroma when it’s cooking, and taste the sweet, earthy, subtle flavours you’ll be transported to another world.

Ahem, sorry about that, I got a little carried away with my passion for this gorgeous recipe. What can I say? I’m a sucker for bright colours – even if it does look like there’s been a murder after you’ve finished with the hand blender! (Especially if you’ve got a white tiled kitchen.) But colourful food is fun, and it’s uplifting because we know that it should be getting warmer, but here in England that wind is still a little chilly, the sunny days are sporadic, and let’s face it – we’re bored of waiting. So here’s a little nod back to winter with its warming soups and as an ode to spring with a little hope that it’ll entice summer to come a knocking.


This is an amalgamation of just some of the delights that beetroot pairs so beautifully with: it seems to be friends with everyone! Producing a vegan recipe is very pleasing in a way which makes you feel innocent, young, and free. Yes that sounds a little hippy dippy but it’s true. Vegan food is good to the planet, it’s good to you, and it’s normally good to your wallet.

This takes no time at all to knock up and buying whole raw, earthy beets means you get the thrill of cutting through the grey-brown exterior and revealing the intense purple inside. Imagine the first person’s reaction when they discovered that COLOUR!

Once you’ve got over that immense excitement, you can also chop the beetroot leaves off, rinse them and save them in your fridge to add to salads. They’ve got a distinctly salty flavour when eaten raw, again increase the visual value dramatically and are absolutely packed with nutrients.

They’ll keep in the fridge for a few days but you can also use them to garnish the top of the soup, like I’ve done and can nibble on them raw as a snack or try them steamed in a little grass-fed butter for a warmer option.

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