Beetroots are one of my favorite vegetables. As a side dish, in a salad or even for a funky red juice beetroots give dept and flavour. No wonder that this beetroot soup is one I like to eat a lot. In this recipe I used ginger to give the soup an extra spicy warm taste. Ideal for the colder days but I can eat this soup all year long.
For this recipe I used precooked beetroots but if you have the time you can of course use fresh beetroots. It would be best to roast the fresh beetroots in the oven before using them.
This soup is an ideal lunch dish. I you have a big appetite our want to eat this soup as dinner you can add some pulled pork and toasted lentils.
Beetroot soup with Apple and GingerPrint Recipe
- 500 gram beetroots
- 1 large granny smith apple
- 1 glove of garlic
- 1 onion (medium)
- 1 inch of ginger
- 1000 ml of stock
- 1 spoon of olive oil
- Optional a splash of yoghurt
Slice the onion, ginger and garlic in thin slices
Pour the oil in the pan an slowly cook the onion, ginger and garlic
Peel the apple and cut the apple in small parts
Cut the (cooked) beetroots in parts
Once the onion is soft add the apple, the beetroots and the stock
Let the soup simmer for ten minutes
Blend the soup and add salt and pepper to taste
For some extra freshness top the soup with a splash of yoghurt