Beetroot & apple soup

This simple soup will warm your heart on the cold days, nourish your body and give you your much needed vitamine C.  Apple and beets are giving the soup a light sweetness that is balanced with the freshness of the lemon and the spicyness of the fresh sage and black pepper.

Beet and apple soup - glutenfree, lowcarb, lowfatBeet and apple soup - glutenfree, lowcarb, lowfat

There is a little herb stand on the Noordermarkt, the nearby biological market, where people are queuing up every Saturday to buy the freshest herbs tied in small bunches and jars of homemade pesto. Every week they make small assortments of herbs that you can buy in bouquets. I love these little gems more than any pretty flower bouquet. They are really inspiring, sometimes the unexpected herbs bring surprise elements in my planned recipes, while other times it inspires me to try new things such as sage in beet soup.

Beet and apple soup - glutenfree, lowcarb, lowfat

Ingredients for 6-8:

  • 4 beets
  • 2 carrots
  • 3 small potatoes
  • 1 onion
  • 1 apple
  • 400 ml vegetable stock
  • 2 dried bay leaves
  • Freshly grated black pepper
  • 1 teaspoon salt
  • 2 tablespoons lemon juice
  • 5-10 fresh sage leaves or 1 tablespoon dried sage
  • A few tablespoons of plant based milk to decorate

Peel and chop carrots, potatoes onion and beets. Wash the apple, remove the seeds and chop it up. Toss all the vegetables in a pot and bring it to a boil with the stock plus 1500 ml water. Cook for about 30 minutes, until the beets are cooked and then remove the bay leaves. Blend it in a high speed blender to get a really smooth texture or use an immersion blender for a similar but slightly less smooth result. Add more water until you get the desired thickness. Wash and chop sage leaves and tip it in the soup together with the lemon juice. Add salt and freshly grated pepper and bring it back to a boil. Serve it hot with a drizzle of cream.

Beet and apple soup - glutenfree, lowcarb, lowfat

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