for 2 person

Beetroot soup

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

Caramelized apple cubes

2 tbsp	sugar
½ tbsp	water
1	apple, peeled, diced

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.

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