Beetroot and Apple Soup
Beetroot and Apple Soup
Beetroot and Apple Soup
Serves 4
Preparation: 30 mins
Cooking Time: One hour, five mins
This soup was featured in The Daily Mail and is a GUEST RECIPE from the Midlife Kitchen.
Even better if both beetroots and apples can be sourced fresh from the garden!
I made this soup using white beetroot from the Heritage beetroots we grow in our garden,
these seem to be sweeter and less earthy in flavour than the purple variety.
Ingredients
- 500g raw beetroot, scrubbed
- 1 tbsp olive oil
- 2 onions, roughly chopped
- 1 tbsp water
- 1 large Bramley apple, peeled, cored and cut into chunks
- 1 eating apple (Cox, Braeburn, Pink Lady) peeled, cored and cut into chunks
- 1.5 litres chicken or vegetable stock
- Sea salt flakes and freshly ground black pepper
Garnish
- 1 tbsp natural yoghurt
- mixed seeds or Dukkah
- Pistachios
- crumbled feta cheese
- chopped flat leaf parsley
AND THIS IS WHAT YOU DO.....
- Wash the beetroot and trim the ends, place into a pan of boiling water for 45 mins - one hour. Poke with a sharp knife periodically to test. When the knife goes through easily, they are cooked.
- Leave until cool enough to handle, then peel and roughly chop.
- Heat the olive oil in a heavy-based saucepan, add the onions and the tablespoon of water, and cover with a lid. Sweat over a medium heat, without colouring, for around five minutes until the onions are soft and translucent.
- Peel, quarter and core the apples and add to the pan along with the chopped beetroot. Pour in the stock, add the star anise and season with salt and pepper.
- Bring to a simmer and cook for 15 minutes until the apples are soft.
- Remove the pan from the heat and take out the star anise, then blitz the soup in a blender or with a stick blender until smooth.
- Reheat the soup, if necessary.
- Ladle the soup into bowls and serve each with a swirl of yogurt. A crumble of feta and some chopped flat leaf parsley would be good, too.