- Yield: 4 bowls
- Prep Time: 5 minutes
- Cook Time: 25 minutes
Beetroot and Apple Soup
This is a really tasty soup, don't be scared of the colour.
- Place the oil in a pan on a medium heat.
- Chop the onions and fry them in the pan with the lid on until soft, about 10 minutes. Stir regularly so they don't burn.
- Peel and dice the apples and the beetroot (if you get any beetroot juice on your clothes immediately put some Vanish on it). You can use fresh or precooked beetroot. Fresh beetroot has more vitamins in it but takes longer to cook.
- When the onions are soft add the apples, beetroot, 800ml of boiling water, vegetable stock pot and balsamic vinegar. Season with a little salt and pepper
- Bring the soup back to the boil and simmer for 15 to 20 minutes until veggies are soft (30 minutes if using fresh beetroot).
- Remove from heat and then carefully blend until all of the lumps are gone.
- Serve in bowls and add an optional swirl of creme fraiche. Serve with croutons or if you get them backerbsen (The German version of croutons, deep fried bread in the shape of peas)
This Beetroot and Apple Soup is great light lunch full of antioxidants. Beetroot is a true super food it helps lower blood pressure, is anti diabetic and helps with athletes stamina. When my running training wasn’t going to well I ate beetroot instead. This was one of the dishes I made along with Nigel Slater’s Chocolate and Beetroot Cake . I liked the cake and so did most people until they found out what was in it. Beetroot is really popular in Germany and you will find Beetroot juice available in most supermarkets. I think this soup is a tasty way to get the benefits. If you eat or drink a lot of Beetroot you get pink wee, but that soon goes away.
Here’s the link to Nigel’s cake recipe. Just don’t tell anyone what’s really in it. I would cheat and use pre-cooked beetroot as it makes it a lot easier and a lot less messy.Add to Favourites