Apple Beet Soup
Prep time: 15 minutes
Cook time: 30 minutes
Makes 4 cups
Ingredients:
- 1 tablespoon Olive Oil
- 1 small white or yellow Onion
- 1 large Beet ( peeled, diced into ½ inch cubes)
- ¼ teaspoon Salt
- ½ sweet Apple (peeled, cored, diced)
- 2 cups Vegetable Broth
- 1 teaspoon Lemon Juice
- Coconut Cream (optional)
- Parsley for garnish (optional)
Directions:
- Place ½ of the diced apples into a small dish and add lemon juice to it. Put aside.
- Heat olive oil in stockpot, add onion and salt and stir over low-medium heat until translucent. Once onions are translucent add beets and remaining apple. Cook for 5 minutes over medium heat, stirring occasionally.
- Add vegetable broth, bring to a boil, lower heat and simmer for 20 minutes.
- Puree soup using an immersion blender, leaving a few chunks if desired for texture.
- Ladle soup into cups or bowls. Top with a teaspoon of coconut cream, teaspoon of lemon-apple topping, and fresh parsley.
- Enjoy hot.
What makes it so good?
- Beets:
- contains high levels of folate making it great for pregnancy and for breastfeeding moms.
- great source of other minerals and nutrients such as sodium, magnesium, iron, phosphorus, calcium, vitamin A, vitamin C and niacin.
- low fat and low calorie
- works as a blood cleanser, lowers blood pressure and can help prevent certain cancer types
- Click here to learn more or try our delicious Beet and Garlic Hummus
Apple Beet Soup
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Makes 4 Cups
Ingredients
- 1 tablespoon Olive Oil
- 1 small white or yellow Onion
- 1 large Beet peeled, diced into ½ inch cubes
- ¼ teaspoon Salt
- ½ sweet Apple peeled, cored, diced
- 2 cups Vegetable Broth
- 1 teaspoon Lemon Juice
- Coconut Cream optional
- Parsley for garnish optional
Instructions
-
Place ½ of the diced apples into a small dish and add lemon juice to it. Put aside.
-
Heat olive oil in stockpot, add onion and salt and stir over low-medium heat until translucent. Once onions are translucent add beets and remaining apple. Cook for 5 minutes over medium heat, stirring occasionally.
-
Add vegetable broth, bring to a boil, lower heat and simmer for 20 minutes.
-
Puree soup using an immersion blender, leaving a few chunks if desired for texture.
-
Ladle soup into cups or bowls. Top with a teaspoon of coconut cream, teaspoon of lemon-apple topping, and fresh parsley.
-
Enjoy hot.
Anonymous says
i'm sure this is absolutely delcious. but it looks like...blood.
Vanessa Croessmann says
Haha It does a bit. I might have to use this to scare the kids with next Halloween :)