Orange, ginger, and beets make a fabulous flavor combination. While a
glass of orange juice is highly acidic and likely to cause reflux, the small
amount of fresh juice in this soup will not trigger anything but the desire for
more. Serve this gorgeous soup plain or with a dollop of yogurt and
sprinkling of chives.
yellow onion, diced
tablespoons extra virgin olive oil
cups diced green cabbage (about 8 ounces)
teaspoons ground coriander
teaspoon dried thyme leaves, preferably lemon thyme
teaspoon ground cloves
bay leaf
pound raw beets, peeled and diced
cups Easy Rotisserie Chicken Stock, or any reduced-sodium chicken broth
large carrots, peeled and sliced or diced
tablespoons chopped fresh parsley
teaspoons grated fresh ginger
Grated zest and juice from ½ orange
Sea salt and freshly ground black pepper
In a large stainless steel saucepan or enameled flameproof casserole, cook the onion in the
olive oil over medium-low heat, covered, for about 3 minutes, until soft. Then uncover, raise
the heat to medium-high, and sauté for 3 to 5 minutes, until the onion begins to brown.
Add the cabbage and continue to cook, stirring occasionally, for about 5 minutes longer,
until the cabbage is wilted and just starts to color. Add the coriander, thyme, cloves, and
bay leaf. Cook for 2 minutes, stirring often.
Reduce the heat to medium-low. Add the beets and the stock. Bring to a boil slowly,
partially covered, taking 10 to 15 minutes. Add the carrots, raise the heat to medium, and
continue to cook for 10 to 15 minutes longer, until the vegetables are tender.
Add the parsley, ginger, and orange zest. Simmer for 10 minutes. Remove from the heat
and stir in the orange juice. Season with salt and pepper to taste. Discard the bay leaf.
Serve hot or chilled.