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Beetroot & apple soup with goat's cheese
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1 tbsp olive oil
1 small red onion, roughly chopped
1 stick celery, finely chopped
1 clove garlic, sliced
2 sprigs fresh thyme, plus extra leaves to garnish
2 x 300g packs natural cooked beetroot, drained
225g eating apple, peeled and cored
800ml hot vegetable stock
40g goat’s cheese, crumbled
1. Heat the olive oil in a large saucepan over a medium heat, add the onion and celery, season well and fry for 5 minutes or until softened. Add the garlic and thyme and fry for another minute.
2. Chop the beetroot and apple (reserving 50g beetroot for garnish) and add to the pan. Pour in the hot stock, bring to the boil and simmer for 10 minutes or until the apples are tender. Remove the thyme and blend with a stick blender until smooth. Check the seasoning and divide among 4 bowls.
3. Finely dice the reserved beetroot and scatter with the cheese over each bowl. Drizzle with a little oil and add a few thyme leaves to serve.
Typical values per serving:
2 of your 5 a day
This recipe was first published in January 2020.
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