Today’s been grey and cold, that kind of drop in temperature that makes you forget that there are no bad weathers only bad clothing and hence you convince yourself that it’s best to stay indoors, enjoying savory soups and a fire in the fire place. For me, a savory soup meant this beetroot soup with crispy kale, parmesan cream and Orzo.
To be honest, I actually made it yesterday. Today meant heating it up while shivering in front of the fire place to gain back something resembling a normal body temperature. I am easily cold, partially due to my thyroid issues and I find that savory soups makes all the difference.
It warms me from the inside and give me all the #hygge feelings I am looking for this time of year.
I have to say, I just love the color of this soup. It’s deep red-purple and with these toppings, it really invites to have a bite, or five!
A couple of years ago I started adding softly roasted kale on top of soups and it really makes all the difference in my opinion. It’s like kale chips but softer yet still crispy. I roast them in 220 degrees Celsius for abut 3-4 minutes and that’s it. Then they’re done. Yum!
In my opinion, this is the perfect October-November just before Christmas sets in and you’re soaked in cinnamon, orange and clove. IT’s also perfect for January-March, before spring arrives and when you just need that extra energy boost until the days get longer and brighter!
If you want to try this recipe, the key is to really let the beetroots bake long enough in the oven. They have to become really soft to get the right flavor, and beetroots can be tricky that way. If not prepared right they have a tendency to taste like..well dirt, in lack of a better word.
The toppings in this soup are also lovely on any other soup of your choice, especially if it’s a more rustic veggie soup like sweet potato soup or carrot soup.
Good luck and Enjoy!
BEETROOT SOUP WITH CRISPY KALE & PARMESAN CREAM
4-5 large beetroots (about 700 grams peeled)
1 tbsp canola oil
one large pinch of sea salt
1/2 tsp of dried rosemary
2 cloves of garlic, NOT PEELED (!)
7-8 dl of water
1 bullion cube
1 tsp Harissa
1,5 tbsp balsamic vineagar
2-3 large stems of fresh kale + olive il + a pinch of salt
70 gram of finely grated parmesan cheese + 2 dl creme fraiche + salt & black pepper
1/2 packet or Orzo mix (can be substituted for pearl barley or similar)
Mix cheese and creme fraiche in a pan and heat on a low setting until the cheese have melted, add salt and black pepper to taste. Set aside to cool and then put in refrigerator to cool completely. This step is best to do in well in advance so that the cream are completely chilled when serving.
Softly roasted kale
Put the ven on 220 degrees. Remove the thick stem and cut the kale in smaller pieces (remember the kale shrink massively in the oven so not too small). Add olive il and massage the kale thoroughly, ad a tiny bit of salt, place on a baking sheet covered with parchment paper. bake in oven for 3-4 minutes or until the kale is crispy. Do not let them bur, and pay attention, it can happen quickly. The kale is done when the kale is crispy and dry.
Prepare the Orzo mix as described on the packaging. If you’re using pearl barley or similar, cook about 100 gram of dry ingredients or the amount that you like to add to our soup as a topping.
Out the oven on 180 degrees Celsius. Peel the beetroots and cut them into smaller pieces. Place on a parchment covered baking sheet with the cloves of garlic. Add olive oil, salt and rosemary and toss around so that it gets well blended. Bake the beetroots for about 30-60 minutes – depending on size, or until the are completely soft all the way through and a bit crispy around the edges.
Meanwhile, bring the water to a boil in a large pot and add the bouillon cube, set aside. When the beetroots are done and out of the oven, let them cool for a bit, and then add them to a stand mixer. Press the cloves of garlic out of their ”shell” and into the mixer. Add about half of the water/bouillon mixture and mix to a thick ”mush”. Add the rest of the water and mix until smooth.
Pour back to the pot and add balsamic vinegar, Harissa and salt (to taste).
Pour the soup into bowls and add your topping of choice!