Soups 4.7

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Beetroot, Apple and Ginger Soup

Packed full of earthy beetroot, sweet apple and zingy ginger - this vibrant and warming soup will make you feel like you’re glowing. Beetroot's distin...Packed full of earthy beetroot, sweet apple and zingy ginger - this vibrant and warming soup will make you feel like you’re glowing. Beetroot's distinctive red colour comes from betalain, a phytonutrient that has been shown to reduce inflammation. Read more Packed full of earthy beetroot, sweet apple and zingy ginger - this vibrant and warming soup will make you feel like you’re glowing. Beetroot's distinctive red colour comes from betalain, a phytonutrient that has been shown to reduce inflammation. Packed full of earthy beetroot, sweet apple and zingy ginger - this vibrant and warming soup will make you feel like you’re glowing. Beetroot's distinctive red colour comes from betalain, a phytonutrient that has been shown to reduce inflammation.

Why is this healthy?

Diet

Vegan Pescatarian Vegetarian

Ingredients

Serves 2

Metric Imperial

olive oil

white onion

finely diced

carrot

finely diced

celery

finely diced

ginger

finely grated

beetroot

cut into 2 cm pieces peeled, raw

vegetable stock

yoghurt (plantbased)

pumpkin seeds

garlic cloves

finely sliced

apple

cored and chopped into 2cm pieces

Share ingredients

Ingredients

Serves 2

Metric Imperial

olive oil

white onion

finely diced

carrot

finely diced

celery

finely diced

ginger

finely grated

beetroot

cut into 2 cm pieces peeled, raw

vegetable stock

yoghurt (plantbased)

pumpkin seeds

garlic cloves

finely sliced

apple

cored and chopped into 2cm pieces

Share ingredients

Method

Gather and prepare your ingredients.

Place a large heavy-bottomed saucepan over a medium-high heat and add the olive oil. Once hot, add the onion, carrots, celery, garlic and ginger with a sprinkle of salt and pepper. Cook for 4-5 minutes, stirring often, until softened and translucent.

Add the chopped beetroot, apple and vegetable stock and cover. Bring to a simmer and allow to cook for 25-30 minutes, until the vegetables are completely tender.

Turn off the heat. Blend with a hand blender until smooth. Adjust seasoning to taste.

Divide the soup into serving bowls. Serve topped with a spoonful of yoghurt and sprinkle of pumpkin seeds.

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