Preparation time is 25minutes
Cook time is 50minutes
Total time is 1hours 15minutes
Serve is for 6 people
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Difficulty level: 2 out of 4
11 Ingredients
Number of servings
6
- 1tablespoons olive oil
- 1 onion, roughly chopped
- 500grams beetroot, trimmed, peeled and diced
- 375grams large apple, quartered, cored, peeled and diced
- 1.50L vegetable stock
- 1 pinch salt
- 1 pinch pepper
- 6tablespoons soured cream
- 1 red dessert apple, cored and diced
- 1/2 pomegranate seeds
- 4tablespoons maple syrup
Nutrition per serving
1170kJ / 280Cal
1170 Kilojoules or 280 Calories
13% of daily energy intake*
Protein
2.6grams
Fat
14.7grams
Carbs
34.8grams
Sugars
33.2grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 3
Heat the oil in a saucepan, add the onion and fry gently for 5 minutes until softened. Add the beetroot and apple, pour in the stock, season with salt and pepper and bring to the boil. Cover and simmer for 45 minutes, stirring occasionally until the beetroot is tender.
Step 2 of 3
Allow the soup to cool slightly, then purée in batches in a blender or food processor until smooth. Pour into a large jug, taste and adjust the seasoning if needed, then chill in the refrigerator for 3-4 hours or overnight.
Step 3 of 3
Pour the soup into bowls to serve and top with a spoonful of soured cream, sprinkle with the diced apple and pomegranate seeds, then drizzle with a little maple syrup. Serve extra maple syrup in a small jug to add as required and accompany with sliced rye bread, if liked.
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