Roast Beetroot And Apple Soup Recipe

Cooking Directions

• STEP 1.Preheat the oven to 400掳F (200掳C).
• STEP 2.Wash and trim the beets, then wrap them individually in aluminum foil.
• STEP 3.Place the wrapped beets on a baking sheet and roast in the preheated oven for about 1 hour, or until they are tender when pierced with a fork.
• STEP 4.Remove the beets from the oven and let them cool slightly. Once cool enough to handle, peel off the skin and chop the beets into small pieces.
• STEP 5.In a large pot, heat olive oil over medium heat. Add the chopped onions and saut茅 until they are soft and translucent.
• STEP 6.Add the minced garlic and saut茅 for another minute, until fragrant.
• STEP 7.Add the chopped apples and saut茅 for a few minutes until they start to soften.
• STEP 8.Add the roasted beets to the pot and stir to combine with the onions, garlic, and apples.
• STEP 9.Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat and let it simmer for about 15 minutes to allow the flavors to meld together.
• STEP 10.Using an immersion blender or a regular blender, puree the soup until smooth and creamy.
• STEP 11.Return the soup to the pot and stir in the heavy cream. Season with salt and pepper to taste.
• STEP 12.Simmer the soup for another 5 minutes to heat through.
• STEP 13.Serve the roast beetroot and apple soup hot, garnished with a dollop of sour cream and a sprinkle of fresh herbs.
• STEP 14.Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Cooking Tips

• To make peeling the roasted beets easier, you can rub them with a paper towel while they are still warm.
• For a vegan version, substitute the heavy cream with coconut cream or cashew cream.
• If you prefer a chunkier soup, you can reserve some of the roasted beets and apples before pureeing and add them back into the soup after blending.

Storage and Serving

• This roast beetroot and apple soup is best served hot.
• Garnish with a dollop of sour cream and a sprinkle of fresh herbs, such as parsley or dill, for added flavor and presentation.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.