Apple And Beetroot Soup​

This delicious Apple And Beetroot Soup​ with Ginger is a quick and nutritious meal that’s perfect for chilly days. With creamy, earthy beetroot and a hint of fresh ginger, it’s easy to make and uses everyday ingredients. Enjoy it smooth and warm, or add crispy bread on the side for a satisfying touch.

Ingredients Needed

• 2 tbsp (30 ml) olive oil
• 1 red onion, roughly chopped
• 2 garlic cloves, roughly chopped
• 1 tbsp (15 g) ginger, grated
• 1 apple (approx. 150 g / 5 oz), peeled and cut into large pieces
• 100 g (3.5 oz) celery, cut into large pieces
• 600 g (1.3 lbs) beetroot, peeled and cut into large pieces
• 500 ml (2 cups) vegetable broth

How To Make Apple And Beetroot Soup​

1. Sauté Aromatics: Heat olive oil in a large pot. Once hot, add onions and sauté for around 6 minutes over medium heat until soft and see-through. Then add garlic, ginger, apple, and celery, and cook for 3 minutes.
2. Add Beetroot: Add beetroot and sauté for another 2 minutes. Pour in the vegetable broth.
3. Simmer the Soup: Increase the heat to bring the mixture to a boil, then reduce the heat, cover, and simmer on low for about 20 minutes until the beetroot is very soft.
4. Blend Until Smooth: Carefully transfer the soup to a blender (or use a hand blender in the pot) and blend until smooth. For a smoother texture, strain the soup if you like.

Recipe Tips

• Chop Ingredients Evenly: Cut the beetroot, celery, and apple into similar-sized pieces. This helps them cook evenly and blend smoothly.
• Cook Until Very Soft: Make sure the beetroot is soft before blending. The soup won’t be as creamy and smooth if it’s still firm.
• Blend Carefully: If using a blender, let the soup cool slightly to avoid splashing. Blend until it’s very smooth for the best texture.
• Adjust Consistency: Add more broth for a thinner soup. Reduce the broth a bit or simmer longer for a thicker texture.

How To Store And Reheat Leftovers?

• Refrigerate: First, let the Beetroot and Apple Soup cool to room temperature. Then, transfer it to an airtight container and store it in the fridge for up to 4 days.
• Freeze: After cooling, place the soup in a freezer-safe container, and freeze for up to 3 months. To thaw, move it to the fridge overnight before reheating.
• Reheat: Pour the soup into a pot and warm over medium heat, stirring occasionally, and heat for about 5–10 minutes, or until hot throughout.
  

Nutrition Facts

Serving Size: 1 of 4 serving

• Calories: 236
• Total Fat: 10.6g
• Saturated Fat: 3.4g
• Sodium: 0.26g
• Potassium: 442 mg
• Total Carbohydrate: 20.4g
• Dietary Fiber: 5g
• Sugars: 18.9g
• Protein: 2g

Try More Easy Soups:

• River Cafe Courgette Soup​
• Mushroom Stilton Soup​
• Leek Potato And Celery Soup​
• Leek And Chickpea Soup​