Beetroot And Apple Soup With Feta And Dill
Ingredients
1 tbsp of olive oil
2 cloves of garlic, crushed
1 large of onion, finely chopped
1 large of carrot, finely chopped
500 g of cooked beetroot, we used Gefen Vacuum Packed Beetroot
1 large of bramley apple, (about 250g) peeled, cored and diced
900 ml of vegetable stock, hot
2 tbsp of horseradish sauce
4 tbsp of double cream
50 g of feta, crumbled
1 handful of fresh dill, to garnish
4 servings
Calories~325 kcal
Protein~6 g
Carbs~36 g
Fat~18 g
Fiber~6 g
Sugar~24 g
Total recipe
Calories~1,300 kcal
Protein~25 g
Carbs~145 g
Fat~70 g
Fiber~25 g
Sugar~95 g
Method
Step 1
Heat the oil in a large saucepan and add the garlic, onion, celery and carrot and cook for 6-8 mins, stirring occasionally until softened. Stir in the beetroot, apple and stock. Bring to the boil, cover and simmer for 10 mins.
Step 2
Remove the pan from the heat and whizz in a food processor, or with a stick blender, until smooth. Return to the pan and stir in the horseradish sauce and season to taste.
Step 3
Spoon into serving bowls and drizzle over a little cream. Scatter with feta, dill and black pepper. Serve with toasted rye bread. Make ahead: This soup can be made up to 3 days before and stored in the fridge. Or freeze for up to 3 months.
