Asian Apple Beet Soup
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Prep: 15 mins
Cook: 35 mins
Apples add just the right amount of fresh sweetness to compliment the earthy beetroot in this blushing bowlful. There’s a tingle of spice from ginger and a tangy spoonful of tamari in the mix as well, to keep your taste buds on their toes.
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230 kcal
(per portion)
Ingredients you'll need
  • 1 onion
  • 1 carrot
  • 1 celery stick
  • 1 garlic clove
  • 300g beetroot
  • 1 tbsp tamari
  • 1 vegetable stock cube
  • 2 apples
  • A thumb of ginger
From your kitchen
  • 1 tbsp olive oil
  • Sea salt
  • Freshly ground pepper
  • 700ml boiling water
Step by step this way
  • 1.

    Peel and finely chop the onion. Warm a large pan over a medium heat for 2 mins. Add 1 tbsp olive oil. Stir the onion in with a pinch of salt and pepper. Lower the heat. Sizzle for 5 mins, or till tender but not coloured.

  • 2.

    While the onion fries, finely dice the carrot and celery. Peel and chop the garlic. Stir it all through the onions. Sizzle for 3-4 mins.

  • 3.

    While the veg fry, peel the beetroot and cut into 2-3cm chunks (wear gloves and use a plate to cut the beetroot: it likes to paint things purple). Add to the pan with 1 tbsp of the tamari. Cook for a min. Crumble in the stock cube and add 700ml boiling water. Bring to the boil. Lower the heat, cover and cook for 25 mins or till the beetroot is fully tender.

  • 4.

    While the soup simmers, peel, core and finely dice the apples. Peel and grate 1 tbsp of the ginger. Add them to the pan.

  • 5.

    Blend till smooth, adding more water if you think it’s too thick. Season to taste. Serve with a drizzle of tamari and a few wisps of freshly grated ginger, if you like.

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