Beet And Apple Soup

This Beet and Apple Soup combines earthy red beets with crisp Granny Smith apples for a naturally sweet and vibrant flavor. Simmered with shallots, garlic, vegetable stock, and apple cider, then blended until smooth, it’s a perfect chilled appetizer or starter.

Recipe Information

Total Time:

Yield:

7 servings (1 cup each)

Ingredients

2 tablespoons extra-virgin olive oil

1½ pounds red beets (about 3 large beets), peeled and cut into 1-inch pieces

1 shallot, thinly sliced

2 cloves garlic, thinly sliced

2 Granny Smith apples, peeled, cored and cut into wedges

3 cups water

1½ cups vegetable stock

¼ cup fresh pressed, pasteurized apple cider

1 teaspoon kosher salt

½ cup sour cream, for garnish

Red and golden beets, very thinly sliced; for garnish

Granny Smith apple, very thinly sliced; for garnish

Beet greens, for garnish

Directions

In a large saucepan, heat olive oil over medium heat. Add red beet pieces, shallot and garlic. Cook for 3 minutes or until beets begin to soften, stirring occasionally.
Add apples. Cook for 5 minutes or until apples begin to soften, stirring occasionally. Add water and vegetable stock; bring to a boil. Reduce heat. Simmer, covered, for 20 to 25 minutes or until beets are fork-tender, stirring occasionally.
Using a blender, blend beet-apple mixture in batches, covered, until almost smooth. Add apple cider and salt; cover and blend for 1 to 2 minutes or until smooth. Transfer blended mixture to a large bowl; cool. Cover and refrigerate at least 1 hour or until chilled.
To serve, ladle soup into serving bowls. Garnish with sour cream, sliced beets, sliced apple and beet greens, if desired.