Beetroot and apple soup: Difference between revisions

Revision as of 13:16, 8 April 2014

Beetroot and apple soup

Servings:	Serves 4
Ready in:	2 hours
Prep. time:	15 minutes
Cook time:	1 hour, 45 minutes
Difficulty:

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

Ingredients

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 750g raw beetroot, thoroughly washed, skin and roots intact
• 2 medium onions, roughly chopped
• 1 bulb garlic, separated into cloves and peeled
• 2 tablespoons olive oil
• 2 cooking apples, peeled, quartered and cored
• 1 ½ litres water
• 1 tablespoon Bron's Spanish vegetable stock concentrate
• 2 star anise
• Salt and pepper
• 2 teaspoons horseradish, grated
• 1 tablespoon natural yoghurt or sour cream
• Chives, snipped

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 yoghurt mixed with the horseradish

Serving suggestions

Serve with rye bread

Recipe source

• Lightly adapted from a recipe in Great British Life

Variations

Any vegetable stock will be fine.

See also

• Our favourite beetroot recipes