Summary

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

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.