Velvety Beetroot Soup
Total: 1 h 5 min
Prep: 15 min
·Cook: 50 min
Nutrition:317 kcalPer serving
A creamy beetroot soup with a velvety taste and ruby color.
Ingredients
3
3 beetroots
1 onion
1 apple
1 1/2 cups of water
250 ml heavy cream
oil for frying
To Taste
honey
apple cider vinegar
lemon juice
salt and pepper
Preparation
1
Wash the beetroots, peel them, and wrap them in aluminum foil.2
Roast in a preheated oven at 180°C for about 40–50 minutes, until soft.3
Cool the beetroots.4
Cut them into pieces.5
Peel and finely chop the onion.6
Heat some oil in a pan and fry the onion until golden and lightly browned.7
Add the chopped apple to the onion and fry for a few minutes until the apple softens.8
Add two teaspoons of honey and cook for another 3 minutes, stirring until the honey dissolves and the mixture begins to caramelize.9
Add the chopped beetroots to the fried onion and apple.10
Pour in the water and blend everything into a smooth, velvety consistency using an immersion or stand blender.11
Pour the cream into the blended soup.12
Add the lemon juice and apple cider vinegar.13
Season with salt and pepper to taste.14
Mix well and bring to a boil.Rate this recipe
