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Roasted Beet and Apple Soup
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Source: https://recipheon.com/en/recipes/soups/roasted-beet-and-apple-soup
About this recipe
Roasted beet and apple soup is a smooth, lightly sweet soup made with vegetable broth, onion, olive oil, and cream. Roasted beets have a deeper flavor than boiled beets, while apple provides a fresh fruit contrast. Onion builds the savory base, olive oil helps unite the flavors, and cream smooths the texture after blending. It is a simple puréed beet soup with a more interesting flavor profile than a classic vegetable soup.
Ingredients
3 beets
1 apple
850 ml vegetable broth
1 onion
1 tablespoon olive oil
2 tablespoons cream
Steps
Preheat the oven to 200°C. Peel the beets and cut them into small dice, then quarter the onion.
Arrange the beets and onion on a baking sheet, drizzle with the olive oil, and roast for 30–35 minutes, until the beets are tender.
Wash and halve the apple, remove the core and cut the flesh into small pieces. Transfer the roasted beets and onion to a pot, add the apple and pour in the broth. Simmer gently for 10–12 minutes, until the apple pieces are tender and crush easily with a spoon.
Take the pot off the heat and blend the vegetables, apple and broth into a smooth soup with no noticeable pieces. Stir in the cream only after blending. Heat briefly over low heat, stirring without bringing to a vigorous boil, then divide between four bowls.
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