Go Back

Beetroot and apple soup

This beetroot and apple soup is very healthy, so it's particularly sensible to make in winter and early spring when our immune system is a bit weak. It's very simple to cook and it tastes rather delicious too!
Print Recipe
Prep Time 5 minutes
Cook Time 45 minutes
Resting Time 4 hours
Total Time 50 minutes
Servings: 3 people
Cuisine: Italian
Calories: 1234
Ingredients Method

Ingredients
  

  • 2 tsp olive oil
  • 1 large clove of garlic
  • 1 small onion
  • 1 small carrot
  • 1 small celery stalk
  • 400 g beetroots
  • 1 large cooking apple
  • 500 ml vegetable stock
  • Garnish: sour cream feta cheese (optional)

Method
 

  1. Wash, peel and roughly chop the vegetables.
  2. Heat the oil in a saucepan and gently cook the onion, garlic, celery and carrots for about 10 minutes, until soft.
  3. Meanwhile, peel and dice the apple.
  4. Add the beetroot and apple pieces to the pan, sauté for 5 minutes then add the stock. Season with salt and pepper and cook, under cover, for about 30-40 minutes until the beetroot is tender.
  5. Liquidize the soup or, using a hand-held blender, process until smooth.
  6. Serve hot with a dollop of sour cream and feta cheese crumbled on top if you like.