Golden Beetroot and Apple Soup
Now that I have discovered the golden beetroot I can’t seem to get enough of this glorious vegetable. It makes a gorgeous soup mixed with apple. The sweetness of the soup is balanced with the tart flavour of the yoghurt and the fresh mint.
For 4 people:
3 large golden beetroot
Olive oil spray
1 medium onion, chopped
2 cloves garlic, chopped
1 large eating apple, peeled and chopped
1l vegetable stock – I use Marigold bouillon
No fat yoghurt
Small bunch of mint, leaves chopped
Preheat the oven to 200 C.
Scrub the beetroot and place in a roasting dish. Cover with foil and roast until tender. Timing will depend on the size of your beetroot but you are looking at 45 – 60 minutes.
Remove from oven and allow to cool a bit. Peel while still warm and chop roughly.
In the meantime roughly chop the onion and the garlic and sweat gently in a few sprays of olive oil. Add the chopped beetroot and apple. Stir well.
Add 1l of vegetable stock and bring to the boil. Reduce heat and simmer for ½ hour.
Allow to cool and then blend.
Serve warm with a spoon of no fat yoghurt and a generous helping of fresh mint.