Delicious beet soup

We offer you to try the soup.

Bright, tasty and of course useful. It combines the sweetness of roasted beets, spicy notes of fennel, freshness and acidity of Apple.

If you want to make the soup more vegetable — add roasted onions and garlic. If you want a more fruity flavor — orange juice.

 



 

For 6 servings:
 

• 4 beets, medium size
• 1 large onion
• 1 head of garlic
• 1 tuber of fennel (greenery to leave for decoration)
• 1 large green Apple (Granny Smith)
• 2 tbsp white wine vinegar
• 2 tbsp lemon juice
• 1.5 l vegetable stock or water
• 1 tbsp olive oil
• salt, freshly ground black pepper

How to cook:

The beets, wash, wrap with foil and bake in the oven at 180 degrees for about an hour.

An onion cut in half, brush with olive oil.

The garlic crop at the top, peel from the husk, brush with olive oil.

Wrap the onion with the garlic in foil and put in the oven for the beets for 20-25 minutes.

Baked vegetables to clean.



While roasted beets, bring to boil vegetable broth.

Chop the tuber of fennel and Apple, put in a saucepan with the broth and cook for 15 minutes.

Finely chop the beets, onions, garlic and add to broth. Bring to a boil, then remove from heat and using a blender to blend the soup.

Add the vinegar, lemon juice, pepper and salt. Return the pot to the heat and bring to a boil, stirring, and cook for another 2-3 minutes.

Decorate soup with green fennel when serving. If you add sour cream or yogurt, the soup will cease to be lean, but tastes even better).published

Cook with love!

 

Bon appetit!

 

P. S. And remember, only by changing their consumption — together we change the world! © Join us at Facebook , Vkontakte, Odnoklassniki

Source: zveruska.livejournal.com/68620.html