Beetroot And Apple Soup With Feta And Dill
By OcadoLife
Published on 09 October 2022
This is a vibrant version of the Eastern European soup borscht. Packed full of flavour and earthy tones, it can be served hot or cold. This recipe only takes 30 minutes to whip up thanks to the pre-cooked beetroot. If you have raw beetroot to use up though, simply peel and dice 650g of it and gently simmer the soup for 40-45 mins until the beet is tender.Time and servings
30 minsTotal time
4Servings
30 minsPrep time
Ingredients
- 1 tbsp of olive oil
- 2 cloves of garlic, crushed
- 1 large of onion, finely chopped
- 1 large of carrot, finely chopped
- 500 g of cooked beetroot, we used Gefen Vacuum Packed Beetroot
- 1 large of bramley apple, (about 250g) peeled, cored and diced
- 900 ml of vegetable stock, hot
- 2 tbsp of horseradish sauce
- 4 tbsp of double cream
- 50 g of feta, crumbled
- 1 handful of fresh dill, to garnish
Method
Step 1
Heat the oil in a large saucepan and add the garlic, onion, celery and carrot and cook for 6-8 mins, stirring occasionally until softened. Stir in the beetroot, apple and stock. Bring to the boil, cover and simmer for 10 mins.Step 2
Remove the pan from the heat and whizz in a food processor, or with a stick blender, until smooth. Return to the pan and stir in the horseradish sauce and season to taste.Step 3
Spoon into serving bowls and drizzle over a little cream. Scatter with feta, dill and black pepper. Serve with toasted rye bread. Make ahead: This soup can be made up to 3 days before and stored in the fridge. Or freeze for up to 3 months.