Beet & Apple Soup with Dill

Name: Beet & Apple Soup with Dill
Total time: 55 min
Yield: 4 servings
Ingredients: 400 g Raw beetroot; 150 g Apple; 100 g Onion; 1 tbsp Olive oil; 600 ml Vegetable stock; 2 tsp Apple cider vinegar; 80 g Plain yogurt; 5 g Fresh dill; 0.25 tsp Black pepper

A smooth beet soup with sweet-tart apple, a small yogurt swirl and fresh dill.

55 minutes · Easy · 4 servings

Original house recipe · Not yet kitchen-tested

Ingredients

Raw beetroot400 g
Apple150 g
Onion100 g
Olive oil1 tbsp
Vegetable stock600 ml
Apple cider vinegar2 tsp
Plain yogurt80 g
Fresh dill5 g
Black pepper0.25 tsp

Quantities describe recipe usage, not package sizes.

Allergen notes

Milk; check stock for celery and wheat.

Method

Prepare the vegetables

Wash the produce. Peel and cut the beetroot into 1 cm cubes. Peel and finely dice the onion. Core the apple and cut into small pieces; leave its skin on. Chop the dill.

Simmer until tender

Heat the oil in a saucepan over medium heat. Soften the onion for 6 minutes, stirring. Add beetroot, apple, stock and pepper. Bring to a boil, cover loosely and simmer for 30–35 minutes until the beetroot is easily pierced. Keep the heat gentle so the liquid does not evaporate excessively.

Blend and finish

Take off the heat and use an immersion blender to purée until smooth, keeping the blade submerged to avoid splashes. Stir in the vinegar. Divide into four small starter bowls and top each with yogurt and dill.

Cut the beetroot small and evenly; larger pieces take longer to soften.

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