I love farmers markets! Driving through country Victoria I stumbled across a market and of course I had to stop and stock up on some fresh produce. Considering it is now Autumn, there were root vegies, brassicas, apples, pears and the last of the stone fruit.
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| My haul - heirloom carrots, purple & golden beetroot, kale, fuji apples |
Set with a mission to use up all this fabulous produce I found a perfect recipe for baked beetroot and apple soup, which also used carrot.
The result is a tangy, earthy, flavoursome soup that has the bonus of being so pretty in colour! As I can't follow a recipe, I made a few modifications. This soup is delicious both warm and cold. If you want to turn it a bright pink colour, stir through yoghurt or cream, however for a deep purple just drizzle on top.
Ingredients
600g fresh beetroot, peeled
1 purple carrot, roughly chopped
1 small onion, roughly chopped
1 large Fuji apple peeled, cored, chopped
3 bay leaves
Juice of 1 lemon
1.5L (6 cups) vegetable stock
Natural yoghurt, to serve*
Sarah xx
600g fresh beetroot, peeled
1 purple carrot, roughly chopped
1 small onion, roughly chopped
1 large Fuji apple peeled, cored, chopped
3 bay leaves
Juice of 1 lemon
1.5L (6 cups) vegetable stock
Natural yoghurt, to serve*
Method
Preheat oven to 140 degrees.
In a food processor or Thermomix place the beetroot, carrot, onion and apple and pulse 3 times until diced.
Place into an oven proof dish along with bay leaves, lemon and stock then cover and place into the oven for 3 hours to cook.
Remove bay leaves and blend until a smooth puree.
Serve with yoghurt.
*The original recipe calls for 300ml cream plus extra to serve. Personally I love the flavour of the soup without any added cream, just a dollop of yoghurt on the top.
Sarah xx
