Roasted Beet and Apple Soup Recipe

Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes

This Roasted Beet and Apple Soup Recipe combines the earthy sweetness of roasted beets with the tartness of apples, creating a vibrant and flavorful dish. Perfect for a light lunch or as an elegant starter for dinner, this soup is both nutritious and visually appealing.

The recipe is simple to follow and highlights the natural flavors of the ingredients. With just a few steps, you can enjoy a delicious soup that is sure to impress.

Delicious Roasted Beet and Apple Soup

This soup features roasted beets blended with sautéed apples and onions, creating a smooth and creamy texture. The recipe takes about 50 minutes from start to finish and serves 4 people.

Ingredients

4 medium beets, roasted and peeled
2 medium apples, peeled and chopped (preferably tart varieties like Granny Smith)
1 medium onion, chopped
2 cloves garlic, minced
4 cups vegetable broth
1 tablespoon olive oil
1 teaspoon salt, adjust to taste
1/2 teaspoon black pepper
1/2 teaspoon ground ginger (optional)
1/2 cup heavy cream or coconut milk (optional)
Fresh herbs for garnish (e.g., dill or parsley)

Instructions

Roast the Beets: Preheat the oven to 400°F (200°C). Wrap the beets in foil and roast for about 45 minutes, or until tender. Let cool, then peel and chop.
Sauté Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until translucent (about 5 minutes).
Add Apples: Stir in the chopped apples and cook for another 5 minutes until they soften.
Combine Ingredients: Add the roasted beets and vegetable broth to the pot. Bring to a boil, then reduce the heat and simmer for about 10 minutes.
Blend the Soup: Use an immersion blender to puree the soup until smooth, or transfer it in batches to a blender.
Add Creaminess: If desired, stir in heavy cream or coconut milk for a richer texture. Heat gently without boiling.
Serve: Ladle the soup into bowls and garnish with fresh herbs. Enjoy warm.