Beetroot soup with caramelized apple cubes

Beetroot soup with caramelized apple cubes

Total: 20 Min. | Active: 20 Min.
vegan, lactose-free
Nutritional value / people: 216 kcal
, Fat: 30 g
, Carbohydrate: 64 g
, Protein: 6 g


2 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Beetroot soup

2tbsp olive oil
1 shallot, coarsely chopped
1 apple, cut into cubes
500g boiled beets, cut into cubes
6dl vegetable bouillon
2 ½dl soya cream
2tbsp apple vinegar
salt and pepper to taste

Caramelized apple cubes

2tbsp sugar
½tbsp water
1 apple, peeled, cut into small cubes
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How it's done

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.

Good to know
Serve with: Toasted bread.

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