Wednesday, 27 April 2011

Beetroot and Apple Soup

I am almost as proud of myself for making this soup as I am of making an actual human being. Well, not really, but it is quite beautiful don't you think?




I'm trying to buy more fruit and veg from my local Greengrocer's. It's a great little place, where the veg is grown on an allotment just a couple of miles away, so everything is super fresh. Though, this does mean you have to get a bit creative.
The thing I love about beetroot is that at first glance they're so humble, grubby and unassuming. But once you cut them open, they have the most wonderful jewel-like colour.


If this floats your boat, I used this recipe from The Times online. I adapted it slightly by omitting the garlic and instead adding 1/2 tsp ground ginger whilst cooking the onions. This worked really well.




Also it's great served hot or cold-even better cold I think, especially at this time of year, but it has to be chilled not just room temoperature!




Grating the beetroot reduces the required cooking time, but-geez!-it was a laborious process so next time I think I would just chop it. It all gets blended together at the end, so this won't make too much difference.




This is a great health soup. The vibrancy of the beetroot tells you that it's packed full of anti-oxidants, and they are also a great source of Vitamins A and C, fibre and potassium. They are also known for they're significance in maintaining low blood pressure and cholesterol.




Do I need to give you any more reasons to try this soup!!





3 comments:

  1. It's extremely popular in Poland, especially in Christmas time. But none of my family members do it with apple. I think it must be delicious a litlle bit sugary.

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  2. That soup looks gorgeous and I really like your blog to!

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  3. @Kubelek, yes I believe it's loosely based on a borscht! I don't think the apple made it too sweet though, it just cut through the earthiness of the beetroot quite nicely.

    @Pistachio and Rose, thank you very much!

    x

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