Beetroot & apple soup
Ingredients
- 1 tablespoon olive oil
- 1 onion roughly chopped
- 500 g 1 lb bunch of uncooked beetroot, trimmed, peeled and diced
- 1 large cooking apple about 375 g (12 oz), quartered, cored, peeled and diced
- 1.5 litres vegetable stock
- or
- 1.5 litres chicken stock
- salt and pepper
To finish
- 6 tablespoons soured cream
- 1 red dessert apple cored and diced seeds from ½ pomegranate
- 4 tablespoons maple syrup
Instructions
- Heat the oil in a saucepan, add the onion and fry gently for 5 minutes until softened. Add the beetroot and apple, pour in the stock, season with salt and pepper and bring to the boil. Cover and simmer for 45 minutes, stirring occasionally until the beetroot is tender.
- Allow the soup to cool slightly, then purée in batches in a blender or food processor until smooth. Pour into a large jug, taste and adjust the seasoning if needed, then chill in the refrigerator for 3–4 hours or overnight.
- Pour the soup into bowls to serve and top with a spoonful of soured cream, sprinkle with the diced apple and pomegranate seeds, then drizzle with a little maple syrup. Serve extra maple syrup in a small jug to add as required and accompany with sliced rye bread, if liked.
Notes / Tips / Wine Advice:
For beetroot & orange soup, fry the onion in oil as above, add the beetroot (omit the apple) and simmer with the stock and a little salt and pepper for 45minutes. Purée the soup as above and mix with the grated rind and juice of 2 large oranges. Chill and serve with a swirl of cream, a drizzle of honey and some orange-rind curls made with a zester.
