Beet Apple Soup

Ingredients for Beet Apple Soup

• 6 beets, trimmed and scrubbed

• 1925ml vegetable or chicken broth

• 475ml apple juice

• 3 tablespoons unsalted butter

• 3 Granny Smith apples, peeled, cored, and sliced

• 45ml fresh lemon juice, or to taste (from 1 large lemon)

• Salt and freshly ground black pepper, to taste

• Crème fraîche, for garnish, optional

How to make Beet Apple Soup

1. Place the beets in a large, heavy pot and cover with the broth and juice. Bring to a boil, reduce the heat, and simmer, partially covered, until tender, about 45 minutes. Transfer the beets to a bowl with a slotted spoon. When cool enough to handle, slip off the skins and cut the beets into pieces.

2. Strain broth through a fine sieve lined with two paper towels and return it to the pot.

3. Melt the butter in a large skillet over medium- low heat. Add the apples and sauté until just caramelized, about 10 to 15 minutes.

4. Purée the cooked beets and sautéed apples together in batches in a food processor, adding some broth through the feed tube. Return the purée to the pot and combine with the broth. Stir in the lemon juice, salt, and pepper. Pass the soup through a strainer, if desired.

5. Serve the soup hot or cold, dolloped with crème fraîche if desired.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.