I love beetroot, it creates such a depth of colour and flavour to dishes despite being as cheap as chips. Apples, however, are another kettle of fish. I ended up buying 3 different bags of extortionately priced eating apples last week as the first two were either furry or fizzy - I'm sure it must be something to do with how they are ripened?
Anyway, as a result we have been slightly drowning in horrible tasting apples. So when the hubbie asked if we could have soup last night, I jumped into action with this beetroot and apple soup. It is a delicious, low fat concoction that goes so well with a sprinkling of crumbed feta and a sunday night movie.
2 tbsp olive oil
1 kg raw beetroot, peeled and diced
4 apples, eating or cooking, peeled and diced
1 onion, chopped
3 garlic cloves, chopped
2 tsp fennel seeds
1 bay leaf
3 tsp veg stock powder/ 1 cube
1 tsp caster sugar
salt and black pepper
feta, to garnish
Method
1. Heat the oil in a large saucepan. Add the onion and garlic and cook over a low-ish heat until softened but not brown.
2. Add the beetroot, apple, fennel and bay and stir to combine.
3. Cover the whole lot with water and add the stock cube/powder, season. Bring to the boil then simmer with the lid on for 30-40 minutes, or until the beetroot is cooked through (it will take longer the larger your beetroot is chopped).
4. Remove from the heat and blend until smooth. Return to the pan and check the seasoning, adding the caster sugar if needs be.
5. Serve in bowls sprinkled with the feta.
Yum, yum, yum...Serve it with a hunk of bread and a large spoon....
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