Beetroot and apple soup

From Cookipedia
Jump to: navigation, search


Beetroot and apple soup
Beetroot and apple soup
Servings:Serves 4
Calories per serving:136
Ready in:2 hours
Prep. time:15 minutes
Cook time:1 hour, 45 minutes
Difficulty:Easy
Recipe author:JuliaBalbilla
First published:21st November 2013
Please cast your vote on this recipe!
0.00
Vote nowVote nowVote nowVote nowVote now (0 votes)

I love beetroot, so long as it isn't pickled in vinegar


Access Google's Street View and see 10 years of video history! ...

Ingredients

Orange arrow.png Create a printable shopping list for this recipe's recipeIngredient


Method

  1. Preheat the oven to 200° C (400° F - gas 6), [fan oven 180° C & reduce cooking time by 10 mins per hour]
  2. Place the beetroot in 1cm of water in a baking tray and bake for at least 1 hour until tender - if using just one large beetroot, it can take 3 hours
  3. Remove from the oven and run under cold water for a couple of minutes until cool
  4. Peel, chop and reserve
  5. Heat the oil in a thick-bottomed pan over a low to medium heat.
  6. Add the onions and garlic and sweat over a medium heat with the lid on until soft and slightly caramelised.
  7. Add the apple and beetroot and cook for 10 minutes.
  8. Pour on the stock, add thevstar anise and seasoning and simmer for 20 minutes.
  9. Remove the star anise, then blitz the soup for 2-3 minutes until velvety smooth.
  10. Serve with snipped chives and a dollop of yogurt mixed with the horseradish

Serving suggestions

Serve with rye bread

Recipe source

Variations

Any vegetable stock will be fine.

See also

Graph your Body Mass Index

See your personal Body Mass Index (BMI) plotted on a graph against national averages.