Still waters are always deep – and this is exactly what this Beetroot and Apple Soup is like. It looks simple, but it is so rich and deep in flavor, it’s sure to impress you from the very first bite. I first tried this combination on New Year’s Eve in 2021. We spent the evening on a vineyard high up in the mountains in the North of Argentina. Sitting on a beautiful patio, surrounded by lavender fields and getting this sophisticated, yet simple, soup served to me, was just perfect and gave me all I needed to recreate a similar recipe, myself.
What makes this Beetroot and Apple Soup special?
If you only know beetroot to be a canned, kind of tasteless veggie, you might not be the biggest fan of it. But believe me, beetroot can be SO much more. Fresh beets have an earthy flavor, that for some might taste ‘dirt-like’. But, if you combine fresh beetroot with a sweet, juicy apple, you can create a luscious, slightly-sweet soup. By adding ginger, you also give it a slightly spicy boost that makes you swoon. I love its intense, red color and the smoothness of its fine texture.
How to make this soup
This recipe is easy to make and very straight-forward. The ‘hardest’ part might be peeling the beets, but once you have that done, you basically just mix all the ingredients together, let it simmer with vegetable broth, process it with a food processor and you’re done! I almost always serve my soups with a roasted crouton topping, caramelized nuts or a little bit of cream. But this one is already so perfect and shines with its simple elegance, so there is nothing more to add.
I hope this recipe inspires you to give beetroot another chance if you don’t like it, or to try this special pairing with apple if you’re already in love with these red beauties.
BEETROOT AND APPLE SOUP WITH GINGER
INGREDIENTS
Beetroot and Apple Soup with Ginger
- 2 tbsp olive oil
- 1 red onion roughly chopped
- 2 garlic cloves roughly chopped
- 1 tbsp ginger grated
- 1 apple approx. 150 g, peeled and cut into large pieces
- 100 g celery cut into large pieces
- 600 g beats peeled and cut into large pieces
- 500 ml vegetable broth
INSTRUCTIONS
Beetroot and Apple Soup with Ginger
- Heat olive oil in a big pot. Once the oil is hot, add the onions and sauté for approx. 6 minutes over medium heat, until soft and translucent. Add the garlic, ginger, apple and celery, sauté briefly for 3 minutes.
- Then, add the beats, sauté for another 2 minutes, before adding the broth. Increase the heat and bring to the boil. Reduce the heat, cover and simmer over a low heat for approx. 20 minutes, until the beats are very soft.
- Transfer the entire soup into a food processor (or process with a hand whisk directly in the pot) and purée the soup until it’s very smooth. Strain it if you want to make it even smoother.
