Apple and Beetroot Soup
A lovely deep red, thick soup with a slightly smoky flavour.
- 500g/4 medium raw beetroot
- 1 tsp caraway
- 2 large desert apples
- cored and quartered
- leave peel on
- 750mls ham stock (the ham gives it smokiness)
- 1 tsp cider vinegar
- Creme fraiche and chopped dill to serve
Level of difficulty Easy
Preparation time 5mins
Cooking time 20mins
Cost Budget Friendly
Put beetroot, apple and caraway and stock into a medium sized pan.Bring to the boil and simmer for 20 mins.
Cool slightly and blitz with a hand blender until smooth.
Add the vinegar and adjust seasoning if required putting a little more vinegar in if a tarter flavour is required. Serve with creme fraiche and dill.
Goes really well with a rye bread.