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
Beetroot Soup with Apple and Fennel
Beetroot Soup with Apple and Fennel

Instructions

  1. 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.
  2. Tip: This step can be omitted if you use vacuum-sealed, pre-cooked beetroot.
  3. 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.
  4. Puree the soup finely and season with salt and pepper.

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