Beetroot and apple soup: Difference between revisions
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===Recipe review=== | |||
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'''<span class="reviewTitle">I thought this sounded odd!</span>''' | |||
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">4.6</span>/5</span> | |||
<span class="reviewDesc">It's lovely, especially with horseradish cream - yum!</span> <span class="reviewAuthor"> - [[User:TheJudge|The Judge]] </span></span> | |||
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I love [[Beetroot|beetroot]], so long as it isn't [[Pickled|pickled]] in [[Vinegar|vinegar]] | I love [[Beetroot|beetroot]], so long as it isn't [[Pickled|pickled]] in [[Vinegar|vinegar]] | ||
Revision as of 16:09, 15 April 2021
Recipe review
I thought this sounded odd!
4.6/5
It's lovely, especially with horseradish cream - yum! - The Judge
| 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: | 
|
| Recipe author: | JuliaBalbilla |
| First published: | 21st November 2013 |
I love beetroot, so long as it isn't pickled in vinegar
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 yogurt or sour cream
- Chives, snipped
Method
- Preheat the oven to 200° C (400° F - gas 6), [fan oven 180° C & reduce cooking time by 10 mins per hour]
- 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
- Remove from the oven and run under cold water for a couple of minutes until cool
- Peel, chop and reserve
- Heat the oil in a thick-bottomed pan over a low to medium heat.
- Add the onions and garlic and sweat over a medium heat with the lid on until soft and slightly caramelised.
- Add the apple and beetroot and cook for 10 minutes.
- Pour on the stock, add thevstar anise and seasoning and simmer for 20 minutes.
- Remove the star anise, then blitz the soup for 2-3 minutes until velvety smooth.
- Serve with snipped chives and a dollop of yogurt mixed with the horseradish
Serving suggestions
Recipe source
- Lightly adapted from a recipe in Great British Life
Variations
Any vegetable stock will be fine.
See also
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