Beet & Apple Soup Recipe

Beets (in general) and this soup has my house divided between “love them or hate them”, (no casual dislike here). I am team “love them” all the way and eat them all the time! This recipe is slightly sweet and if you love beets, you will think it’s amazing too!

Meal Planning Tip: This recipe easily doubles and can last in the freezer for months.

Print

With ImageWithout Image

Beet & Apple Soup

Yield

6

Prep time

5 Min

Cook time

45 Min

Total time

50 Min

Ingredients

• 2 tbsp. unsalted butter
• 1 lbs. red beets (peeled and chopped)
• 2 sweet-tart apples (McIntosh, peeled, cored, and quartered)
• 1 medium red onion (diced)
• 1 garlic clove (crushed)
• 1/2 cup dry white wine
• 2 tbsp. maple syrup
• 1 1/2 quarts chicken stock
• Coarse salt and freshly ground black pepper to taste
• Optional: small dollop of sour cream or yogurt and tarragon leaves to garnish

Instructions

1. In a 6-quart pot over medium heat melt butter
2. Add beets, apples, onion and garlic – Cook for 6 minutes
3. Stir in wine and maple syrup
4. Simmer until reduced by half
5. Add chicken stock and bring to a boil
6. Lower heat to simmer; cook until beets are tender about 1 hour
7. Puree soup in a blender or with an immersion blender
8. Season with salt and pepper
9. Optional, served with a tsp. of sour cream or yogurt

Created using The Recipes Generator