Roasted Beet Cream Soup with Apples
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Roasted red beet, sprinkled with salt and sometimes walnut oil, is the 4 PM snack during cold season. I roast beets every weekend so I have them ready all week. Last night I used 3 beets from my "stash" to make this cream soup. It warmed us up after our run.
Ingredients
250 g roasted red beets
250 g starchy potatoes
1 tart apple (Granny Smith; about 200 g)
1 small carrot
1 small onion (about 35 g)
1 small sprig thyme (can be dried)
1/2 bay leaf
1 tablespoon oil
salt, black pepper
Brie cheese, apple cubes for serving
Servings: 3
How to prepare roasted beet cream soup with apples
- Note - how to roast red beets: choose smaller beets, wash them well to remove soil; place them side by side in a Dutch oven (cast iron pot) and roast covered at 180C until a fork goes through easily (around 1.5-2 hours); after they cool, peel and store in the refrigerator; they keep for 1 week.
- Saute the finely chopped onion and thinly sliced carrot in oil until the onion is soft.
- Add the potatoes cut into cubes, bay leaf and thyme. Season with salt and pepper. Cover with 2 1/4 cups water.
- Simmer covered until potatoes are cooked.
- Add the beets cut into pieces and apples cut into cubes. Simmer covered for another 5 minutes, just until the apples are soft.
- Remove the thyme and bay leaf from the pot. Blend the rest in a blender for 1-2 minutes to get a smooth soup. Adjust salt.
- Serve the cream soup with apple cubes. When not fasting, also serve with Brie cheese cubes.
Roasted beets
Potatoes have cooked
Apples have cooked
Blended soup
