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Asian Apple Beet Soup
Apples add just the right amount of natural sweetness to compliment the earthy beetroot in this pretty pink number, spiced with cloves and ginger for a kick of fragrant warmth.
2 comments
Ingredients
- 1 onion
- 1 tbsp olive oil
- Sea salt
- Freshly ground pepper
- 1 carrot
- 1 celery stick
- 1 garlic clove
- 300g beetroot
- 1 tbsp tamari
- 1 vegetable stock cube
- 700ml boiling water
- 2 apples
- A thumb of ginger
Prep: 15 mins | Cook: 35 mins
Method
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. Cut into 2-3cm chunks. Add to the pan with 1 tbsp of the tamari. Cook for a min. Add the stock cube and 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. Blend till smooth, adding more water if you think it's too thick. Taste and adjust the seasoning if needed. Serve topped with a drizzle of tamari and a few wisps of grated ginger, if you like.
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healthy eater
This soup is gorgeous - I had Golden Beetroot so used that and also grated in some fresh turmeric. I am also going to try this with horseradish instead of ginger!
OMG this soup is so delicious!!! I have made it first time last week and I couldn't stop thinking about it lol, made today again, will be making every week. I order super juicing box and always have beetroots left, not anymore.