Beetroot and apple soup
healthy, smooth and tastes amazing
Servings 4 people
Calories 130kcal
Equipment
- 1 immersion blender (or food processor)
- 1 saucepan with a lid
Ingredients
- 1 yellow onion, chopped
- 3 medium-sized beetroots, peeled, sliced & roughly chopped (they make up around 9 cups of beets once peeled) (see *note 1)
- 1 cooking apple, peeled & roughly chopped (around 1.5 cups)
- 2 carrots, peeled & roughly chopped (around 1.5 cups)
- 3 garlic cloves, grated
- 1½ tsp ginger, grated
- 3 bay leaves
- 1 vegetable stock (dissolve it in 500ml boiling water)
- some spring onions (optional)
Instructions
- Remove the beet greens if your beetroots come with them. Save the beet greens for another recipe.
- Rinse the roots with cold water and wash them thoroughly.
- Peel the skin. Make sure you wear an apron when doing this because beetroots flesh could stain your clothes easily.
- Roughly chop the roots once peeled. Then, steam them in a steamer or roast them in an oven if you prefer. You can even steam/roast the beetroot the day before to save you some cooking time the next day.
- I always use a Tatung ricer cooker to steam my beetroots. It only takes around 20 minutes to get them ready, and the metal pot inside the ricer cooker can catch all the beetroot juice, which I can have later.
- Roughly chop onion, apple, carrots, and spring onions while steaming/roasting the beetroots.
- Once the beetroots are cooked, then it's time to make the soup.
- Heat the oil in the saucepan, add chopped onions, and fry until the onion is soft.
- Add chopped carrots and fry for a minute or two. Add a splash of vegetable stock if the pan gets too dry.
- Add grated garlic and ginger, and fry for a minute.
- Add chopped apples.
- Add steamed/roasted beetroots, and mix well with other ingredients in the pan.
- Add vegetable stock. (see *note 2)
- Add spring onions and mix again. (optional)
- Add salt, pepper and bay leaves and a bit of more vegetable stock to make sure the liquid is slightly above all the ingredients in the pot.
- Turn the heat down and put the lid on. Let the soup cook for another 15 - 20 minutes.
- Turn off the heat and discard the bay leaves. Once the soup cools down a bit, blend it.
- Taste the soup and add salt and pepper if needed.
Video
Notes
*note 1: In the UK, beetroots are usually available the whole year around. Consuming seasonal vegetables/fruits is vital to reduce our carbon footprint. If beetroots are only available some of the time where you live, you can learn to store them correctly to maximise their shelf life.
*note 2: Don’t pour in all the vegetable stock in one go. Instead, add it until it’s slightly above all the ingredients in the pot. Hold back some liquid and use it to thin the soup if you feel it is too thick after blending.