Roasted Beet and Apple Soup by Katie Cavuto-Boyle in Healthy Recipes, January 30, 2013
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I teach cooking classes on a regular basis and I always try to include a soup as it’s an easy way to incorporate more vegetables into your diet. Served as a starter or eaten as a meal, soups are warming and nutritious this time of year. Roasted beets add a mellow sweetness and beautiful magenta color to this dish. It’s perfect for any day but would be a great way to express your admiration for a loved one as Valentine’s Day approaches.
Roasted Beet and Apple Soup
1/2 pound red beets (about 3 medium)
2 tbsp olive oil
1 leek (white and pale green parts only), sliced
2 cloves of garlic, chopped
1 granny smith apple, cored, peeled and diced
1/8 teaspoon ground ginger
3 cups vegetable stock
2 tbsp lemon juice
Salt and pepper
Preheat oven to 350 degrees F. Wrap beets in foil and roast until tender when pierced with fork, about 1 hour. Cool. Peel beets. Dice
Heat oil in a heavy medium saucepan over medium-high heat. Add leek and garlic and cook 5-8 minutes until tender. Stir in apple, beets and ginger. Cook 1-2 minutes. Add stock. Bring to boil. Reduce heat to low, cover, and simmer until vegetables are very tender, about 25 minutes. Add lemon juice. Cool soup slightly. Working in batches, puree soup in blender. Season with salt and pepper and serve.
Photo by: Yoni Nimrod