Pam’s Orange-Scented Beet Soup: Serve Hot or Chilled

Recipe courtesy of : 
Chef Pam Brown


Our dear friend, Pam Brown, the founder and former owner of the Garden Café on the Green in Woodstock, New York, used to make this beet soup in summer. It was a favorite of ours and with the gorgeous beets in our gardens these days, we are thrilled she is willing to share it with us. Serve it chilled on these hot summer days and enjoy it again in winter as a warm soup.

“Recipes are really just guidelines,” says Pam. “There are many factors that you may or may not have control over. For example, some beets or oranges might be naturally sweeter than others. Make changes to suit your own taste. When I write a recipe, I tend to be in the middle of the seasoning profile even though I personally might use more. I actually prefer the OJ concentrate because it is more consistent in flavor and stronger.”


2 tablespoons
Organic Safflower Oil (or canola oil, never use non-organic canola)
Onion (small, diced)
1 clove
Garlic (minced)
1 pound
Red Beets (about 3 medium beets, peeled and diced into 1-inch pieces)
1⁄4 teaspoon
4 cups
Water (or vegetable stock)
1⁄3 cup
Vegan Sour Cream
1 teaspoon
Fresh Dill (finely chopped)
1 tablespoon
Frozen Orange Concentrate (or ½ cup juice from 1 large orange)


This recipe is: