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🍲 Creamy Beetroot Soup with Apple

173 kcal · 30 min · 4 servings

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Ingredients

Instructions

  1. 1. Peel the beetroot and cut it into small cubes.
  2. 2. Add the beetroot cubes to the hot vegetable broth.
  3. 3. Simmer the soup over low heat for about 20 minutes.
  4. 4. Remove two to three tablespoons of the cooked beetroot cubes and set them aside.
  5. 5. Puree the remaining soup until smooth using a blender.
  6. 6. Reheat the pureed soup briefly.
  7. 7. Season the soup with lemon juice, salt, and pepper to your taste.
  8. 8. Wash the apple and cut it into quarters.
  9. 9. Remove the core from the apple quarters.
  10. 10. Slice the flesh into thin wedges.
  11. 11. Divide the hot soup among the plates.
  12. 12. Place a large dollop of crème fraîche in the center of the soup on each plate.
  13. 13. Garnish the plates with the apple pieces.
  14. 14. Sprinkle the reserved beetroot cubes over the top.
  15. 15. Add fresh dill tips as decoration.

Nutrition per serving