Beetroot soup with caramelized apple cubes

Total time: 20m
Preparation Time: 20m

For 2 people


Verena Frei - freistyle

Nutritional Information

Contains 216 Kcal, 6g Protein, 64g Carbohydrates, 30g Fat


  • Beetroot soup
  • 2 tbsp olive oil
  • 1 shallot, coarsely chopped
  • 500 g boiled beets, cut into cubes
  • 1 apples, cut into cubes
  • 6 dl vegetable bouillon
  • 2.5 dl soya cream
  • 2 tbsp apple vinegar
  • salt and pepper to taste
  • Caramelized apple cubes
  • 1 apples, peeled, cut into small cubes
  • 0.5 tbsp water
  • 2 tbsp sugar

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  • Beetroot soup

    Heat the oil in a pan, sauté the shallot until it is lightly browned. Add the apple and cook for about another 3 mins. Add the beetroot, pour in the stock, bring to the boil. Reduce the heat, simmer for approx. 10 mins. Add half of the soy cream, purée the soup. Stir in the vinegar and season.
  • Caramelized apple cubes

    Boil the sugar and water in a pan without stirring. Reduce the heat and simmer, swirling the pan occasionally until a light brown caramel has formed. Add the apple cubes, cook for a further 2 mins. Distribute the apple cubes and the rest of the soy cream over the soup, serve.
  • Serve with:

    Toasted bread.

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