Nothing beats a steaming bowl of soup on a chilly day. Elevate the experience by serving this vibrant, creamy blend in hollowed-out orange halves for a playful, memorable presentation.
Ingredients
Serves 4
Prep time: 20 minutes
Cook time: 20 minutes
How to Make It
Peel both types of potatoes, wash them, and cut into cubes. Peel and finely chop the ginger. Strip the sage leaves from their stems. Peel and chop the onion. Halve the oranges and juice them. Gently scrape the flesh from the halves with a spoon, keeping the shells intact.
In a large pan, sauté the potato cubes with the ginger, onion, and half the sage leaves in sunflower oil until softened and translucent. Season with salt and pepper, then add the orange juice and vegetable stock. Bring to a boil, cover, and simmer gently for 20 minutes, stirring occasionally.
Purée the soup using a stick blender or traditional blender until velvety smooth. Stir in the whipped cream and reheat gently. Taste and adjust seasoning with salt, freshly grated nutmeg, and cayenne pepper to your liking. Ladle the soup into the orange shells, place on plates, and finish with a grind of pepper, remaining sage leaves, and optional orange peel strips.
Nutrition Highlights
Vegetarian – rich in vitamin B6 and calcium
Per serving: 220 kcal * 3.3 g protein * 7.5 g fat * 1 g saturates * 33.4 g carbs * 1.6 g salt.
Pro Tip
For garnish, scrub an orange clean and use a vegetable peeler to create thin peel strips.
Text and image: BeeldigBeeld/Stockfood
