bohemianwanderer – This week, instead of focusing solely on beetroot recipes, I want to highlight a special project: Soup for Syria. Published last week and curated by Barbara Abdeni Massaad, the book features soup recipes and striking portraits of Syrian refugees. At first, pairing soup with a humanitarian crisis may seem trivial. However, there is a deep connection between food, memory, and displacement. Each recipe in Soup for Syria carries the history of a dish passed down through generations. Behind every face in the book lies a story of forced migration and resilience.
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Comfort food often links us to home and childhood. Soup, in particular, is one of the most soothing and healing dishes worldwide. For displaced communities, it can evoke memories of safety and family. By supporting this book, you contribute to the UN Refugee Agency’s efforts to aid Syrian refugees. While this beetroot and orange soup recipe is not from the book, it shares the same spirit. Its bold flavors and warmth remind me of home and the importance of nourishing both body and soul.
Beetroot and Orange Soup with Saffron Yogurt: Recipe and Preparation
This recipe serves six people and beautifully combines roasted beetroot, citrus, and fragrant spices with a creamy saffron yogurt topping. First, preheat your oven to 200°C (390°F, gas mark 6). Next, place 1.2 kg of scrubbed beetroot with skins on into a snug, high-sided baking tray. Then, take one large head of garlic, trim off the top quarter, and place it cut side up in the tray’s corner. After that, drizzle one teaspoon of olive oil over the garlic and sprinkle lightly with salt. Finally, cover the tray tightly with foil and roast for one hour. The beetroot should be tender, and the garlic caramelized. Once cooled, peel the beetroot and cut into 2 cm dice. Meanwhile, squeeze the roasted garlic cloves out of their skins into a small bowl.
Preparing the Saffron Yogurt and Cooking the Soup
Meanwhile, mix ¼ teaspoon of saffron threads soaked in one tablespoon of boiling water with 400g Greek yogurt, two teaspoons of lemon juice, and a quarter teaspoon of salt. Set this saffron yogurt aside for serving. In the next step, warm one tablespoon of olive oil in a medium frying pan over medium heat. Then, add 40g flaked almonds and ¼ teaspoon chili flakes. Fry for one to two minutes, stirring until golden, and then transfer to a bowl.
After that, heat two tablespoons of olive oil in a large saucepan over medium-high heat. Next, fry one chopped large onion for eight to nine minutes until soft and caramelized. Then, add 4 cm of peeled, chopped fresh ginger, 1½ teaspoons ground cinnamon, and the shaved skin of half an orange. Stir and cook for one minute. Following this, add the beetroot, roasted garlic, 60 ml orange juice, and 1.3 liters of vegetable stock to the pan. Allow to simmer for 10 minutes. Finally, remove the orange peel, then blend the soup until smooth using a stick blender.
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Serve the soup in six bowls. Add a generous dollop of saffron yogurt on top, then sprinkle the fried almonds and shredded basil leaves. This vibrant soup blends flavors that comfort and heal. It reminds us that food connects us deeply to culture and home, even across distance and hardship. Preparing this soup honors those stories and offers a moment of warmth and nourishment to share.
