in Soup Recipes

Beetroot soup with apple and fennel

updated

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Ingredients for 2 servings:

  • 500 g beetroot
  • 1 fennel bulb(s)
  • 2 apples, sour, for example Granny Smith
  • 1 onion(s), red
  • 2 garlic cloves
  • 600 ml vegetable stock
  • olive oil
  • salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 10 minutes

vegan

Dice the beetroot and fennel. Mix the cubes with 2 tablespoons of olive oil and bake on a baking sheet lined with baking paper at 190°C for 30-35 minutes. Tip: This step can be omitted if you are using vacuum-packed, pre-cooked beetroot. Dice the onions. Finely chop the garlic. Peel the apples, remove the cores, and cut into pieces. Sauté the onions in about 1 tablespoon of olive oil. Fry the garlic and apples for 2 minutes. Add the beetroot and fennel cubes. Pour in the vegetable stock and simmer for about 15 minutes. Purée the soup finely and season with salt and pepper.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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