Golden Beet and Apple Soup

Golden beets are just coming available in the stores now. It has a lovely mild flavor that is useful in many recipes. We enjoyed this soup using seasonal apples.

Serving Size: 4

Ingredients:

• 6 medium golden beets, washed
• 1-2 apples, cored and peeled
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 teaspoons minced, peeled fresh ginger
• 2 tablespoons oil
• 1 cup apple juice
• 2 cups vegetable bouillon
• salt and white pepper to taste
• non-dairy yogurt, optional
• turnip crisps
• tarragon leaves

Directions:

1. Preheat the oven to 400°F / 204°C.
2. Wash, top and peel the beets. By cutting the beets in pieces, it takes less time to bake.
3. Cut the beets and place in an oven-proof baking dish that has a lid.
4. Peel, core and cut the apples and add to the beets.
5. Place the beets and apples in the oven to bake for 30-40 minutes.
6. Chop the onion and mince the garlic.
7. In a medium soup pot, heat the oil.
8. Add the chopped onion and cook until glassy.
9. Add the roasted beets and apples.
10. Add the vegetable bouillon and apple juice.
11. Add the garlic and ginger.
12. Cook the soup until the beets are soft.
13. Puree the soup.
14. Season to taste with salt and pepper.
15. Optionally if you want it ‘creamy’ add a dollop of non-dairy yogurt.
16. We garnished the soup with turnip chips and a few tarragon leaves. The soup would be nice also with coriander, cilantro or parsley.