My boyfriend is not so crazy about vegetables. His favourite food is hamburgers. He thinks that a Manwich is a meal.
Yet, he loves this soup…
and for good reason, it’s earthy and flavourful and it looks oh so pretty too.
Makes 8 servings
$1.30 per 2 servings
beet & apple soup
adapted from Gourmet, November 2000
ingredients
- 6 medium beets
- 2 tart red apples such as macintosh or empire
- 1 red onion, diced
- 2 cloves garlic, chopped
- 8 c vegetable broth
- 2 tbsp olive oil
- pinch cayenne pepper
- 2 tbsp apple cider vinegar
- goat cheese (optional)
preparation
Preheat oven to 375°F.
Cut beets in quarters and roast on a foil lined baking sheet, skin side up, for 45 minutes to an hour.
Cool beets and peel the skin off with a paring knife (skin should come off fairly easily after roasting). Cut beets into small chunks.
Heat oil in a large pot over medium heat. At the same time, start heating the vegetable broth in a separate pot. Add onion to the oil and sautee until soft – 2 minutes. Add garlic and cayenne and sautee another minute. Add beets and hot broth. Bring to a boil.
While the soup is coming to a boil, peel the apples and cut them into cubes. Add to boiling broth and reduce mixture to a simmer.
Simmer for about 35 minutes or until beets are tender enough to pierce easily with a fork.
Puree the soup. Add cider vinegar and salt & pepper to taste. Add water if necessary to thin to desired consistency.
Garnish with goat cheese and cracked pepper.
