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+ servings
raw beetroot

Beetroot and Apple Soup [vegetarian]

Agnieszka Weiner
A creamy soup made from baked beetroots, apples, and red onions
Prep Time 20 minutes
Cook Time 1 hour 40 minutes
Total Time 2 hours
Servings 4 people

Ingredients
  

  • 3-4 beetroots (weighing approx. 650g)
  • 1 red onion
  • 2-3 apples (approx. 600g)
  • 0.5 l vegetable stock
  • 1 tbsp honey
  • salt and pepper.
  • a few walnuts broken into pieces, to serve
  • some goats' cheese crumbled, for garnish

Instructions
 

  • Preheat an oven to 180 Celsius degrees (fan oven).
  • Wash the beetroot, dry it and wrap tightly with aluminium foil, put in the hot oven for 30 minutes.
  • Peel the onion, cover with foil and put in the oven next to the beetroot for further 15 minutes.
  • Cut the apples in halves, cut the cores, put the matching halves together and wrap tightly with aluminium foil, put in the oven along with beetroot and onion for 45 minutes.
  • Peel the beetroot and apples, put in the food processor with the onion and process on high till smooth.
  • Combine with the stock, bring to boil, add 1 tbsp honey and the seasoning.
  • Serve the soup with walnuts and goat’s cheese.
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