Beetroot – Orange – Soup

by Editorial Staff

Summary

Prep Time	15 mins
Cook Time	20 mins
Total Time	35 mins
Course	Soup
Cuisine	European
Servings (Default: 4)

Ingredients

2 tablespoon butter
1 large onion (s), chopped
700 g beetroot, cooked, peeled, diced
6 dl vegetable stock
1 orange (s), the juice from it and grated zest
salt
Pepper (orange pepper), alternatively black pepper
1 ½ dl cream
4 tablespoon Grand Marnier, as desired

Instructions

Briefly sauté the onion in the butter, add the beetroot, sauté for 1-2 minutes and deglaze with the broth. Cover and simmer gently for 10 minutes, then puree.
Add the juice of the squeezed orange, about 1 third of the zest, salt, pepper, cream and the Grand Marnier to the soup. Heat again for 5 minutes, season with orange zest / Grand Marnier if necessary.
Arrange in plates and garnish with (homemade) croutons and the remaining orange zest.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.