Apple Beet Soup

Apple Beet Soup Vegan Family
 
Apple Beet Soup
Prep time: 15 minutes
Cook time: 30 minutes
Makes 4 cups
Ingredients: 
  • 1 tablespoon Olive Oil
  • 1 small white or yellow Onion
  • 1 large Beet ( peeled, diced into 1/2 inch cubes)
  • 1/4 teaspoon Salt
  • 1/2 sweet Apple (peeled, cored, diced)
  • 2 cups Vegetable Broth
  • 1 teaspoon Lemon Juice
  • Coconut Cream (optional)
  • Parsley for garnish (optional)
Directions: 
  1. Place 1/2 of the diced apples into a small dish and add lemon juice to it. Put aside.

    Diced apples lemon juice beet soup vegan
  2. Heat olive oil in stockpot, add onion and salt and stir over low-medium heat until translucent. Once onions are translucent add beets and remaining apple. Cook for 5 minutes over medium heat, stirring occasionally.
  3. Add vegetable broth, bring to a boil, lower heat and simmer for 20 minutes.
  4. Puree soup using an immersion blender, leaving a few chunks if desired for texture.
  5. Ladle soup into cups or bowls. Top with a teaspoon of coconut cream, teaspoon of lemon-apple topping, and fresh parsley.
  6. Enjoy hot.
Apple Beet Soup Vegan Family recipes
What makes it so good?
  • Beets:  

    • contains high levels of folate making it great for pregnancy and for breastfeeding moms.
    • great source of other minerals and nutrients such as sodium, magnesium, iron, phosphorus, calcium, vitamin A, vitamin C and niacin.
    • low fat and low calorie
    • works as a blood cleanser, lowers blood pressure and can help prevent certain cancer types
    • Click here to learn more or try our delicious Beet and Garlic Hummus
  Apple Beet Soup Vegan family recipes easy

 

Apple Beet Soup
 
Prep time
Cook time
Total time
 
Author:
Serves: 4 Cups
Ingredients
  • 1 tablespoon Olive Oil
  • 1 small white or yellow Onion
  • 1 large Beet ( peeled, diced into ½ inch cubes)
  • ¼ teaspoon Salt
  • ½ sweet Apple (peeled, cored, diced)
  • 2 cups Vegetable Broth
  • 1 teaspoon Lemon Juice
  • Coconut Cream (optional)
  • Parsley for garnish (optional)
Directions
  1. Place ½ of the diced apples into a small dish and add lemon juice to it. Put aside.
  2. Heat olive oil in stockpot, add onion and salt and stir over low-medium heat until translucent. Once onions are translucent add beets and remaining apple. Cook for 5 minutes over medium heat, stirring occasionally.
  3. Add vegetable broth, bring to a boil, lower heat and simmer for 20 minutes.
  4. Puree soup using an immersion blender, leaving a few chunks if desired for texture.
  5. Ladle soup into cups or bowls. Top with a teaspoon of coconut cream, teaspoon of lemon-apple topping, and fresh parsley.
  6. Enjoy hot.

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