Beetroot Soup with Apple and Fennel
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 50 mins |
| Total Time | 1 hr 10 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 500 g beetroot
- 1 fennel bulb (s)
- 2 apples, sour ones, for example Granny Smith
- 1 onion (s), red
- 2 cloves garlic)
- 600 ml vegetable stock
- olive oil
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Dice the beetroot and fennel. Mix the cubes with 2 tablespoons of olive oil and bake on a baking sheet lined with baking paper for 30-35 minutes at 190 ° C.
- Tip: This step can be omitted if you use vacuum-sealed, pre-cooked beetroot.
- Dice the onions. Chop the garlic into small pieces. Peel the apples, remove the core and cut into pieces. Steam the onions in about 1 tablespoon of olive oil. Fry the garlic and apples for 2 minutes. Add the beetroot and fennel cubes. Pour the vegetable stock and simmer for about 15 minutes.
- Puree the soup finely and season with salt and pepper.
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