Roasted Beet Apple Soup
Roasted Beet Apple Soup, a delicious and simple beet soup recipe featuring fresh fall apples, celery, and herbs. An easy comfort food recipe for fall and winter that’s ready in less than 60 minutes!
Ingredients
- 3 whole beets red, golden, etc.
- 1 teaspoon olive oil
- 2 whole apples cored and chopped
- 2 whole celery stalks sliced thin
- 1 medium onion white or yellow
- 2 cloves garlic minced
- 4 cups vegetable broth
- 2 tablespoons fresh herbs sage, thyme, oregano, etc.
- 1 pinch salt and pepper
Instructions
- Roast beets: Preheat oven to 350 degrees. Place whole beets on a glass baking dish (a cookie sheet will work as well) and bake about 20-30 minutes, or until beets are soft throughout. Remove and let cool.
- Simmer soup: Heat olive oil over medium heat in a dutch oven or soup pot. Add beets, apples, celery, onion and garlic and cook for about 5-8 minutes, or until they soften and start to brown. Add vegetable broth and bring to a boil, then add fresh herbs and simmer over medium-low heat for about 20-30 minutes.
- Blend soup and serve: Remove soup from heat and blend with an immersion blender until smooth. Add salt and pepper or more spices to taste. Serve immediately for warm, or chill to serve cold.
Notes
- Prep ahead: To reduce soup cooking time, roast and cool beets up to 2-3 days ahead of time.
- Leftovers and storage: In my opinion soups are always better over time. This soup can be refrigerated for 5-6 days and will only get better with time. It can also be frozen and eaten throughout the cold weather season.
- Nutrition notes: This recipe is plant-based and does not contain gluten, so it is suitable for vegan and gluten-free diets. It is high in vitamin A, vitamin C, and fiber.
Nutrition
Serving: 1servingCalories: 23kcalCarbohydrates: 4gProtein: 0.3gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.5gSodium: 635mgPotassium: 41mgFiber: 0.4gSugar: 2gVitamin A: 448IUVitamin C: 3mgCalcium: 8mgIron: 0.1mg
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