How to make Beetroot and Apple Soup -
Soup made with the blend of beetroot, apple and herbs.
This recipe is from FoodFood TV channel & has featured on Turban Tadka.
Main Ingredients : Beetroots (चुकन्दर), Green apples (ग्रीन ऐपल)
Cuisine : Fusion
Course : Soups
For more recipes related to Beetroot and Apple Soup checkout Beetroot Soup, Beetroot, Apple and Coconut Soup. You can also find more Soups recipes like Cucumber Spinach Soup with Fennel Croutons Chicken and Rice Soup Khurdi Chicken Noodle Soup Thai Style-Cook Smart
Beetroot and Apple Soup Recipe Card
Fusion cuisine is one that combines elements of different culinary traditions. Cuisines of this type are not categorized according to any one particular cuisine style and have played a part in a number of innovations.
Fusion food is a general term for the combination of various forms of cookery and comes in several forms.
Prep Time : 6-10 minutes
Cook time : 6-10 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Beetroot and Apple Soup Recipe
Beetroots peeled 4 medium
Green apples 1 1/2
Onion peeled 1 medium
Olive oil 1 tablespoon
Salt to taste
Crushed black peppercorns to taste
Butter 1/2 tablespoon
Vegetable stock 2-2½ cups
Mixed dried herbs 1/2 teaspoon
Fresh cream 1/2 cup
Lemon juice 1 tablespoon
Parsley sprigs for garnishing
Red chilli flakes for sprink
Soup sticks as required
Method
Step 1
Chop onion into medium pieces.
Step 2
Heat olive oil in a non-stick pan. Add chopped onion and sauté for a minute.
Step 3
Finely chop beetroots, add to pan, mix and cook till done.
Step 4
Deseed and chop Washington Apples, add to pan, mix and cook for a minute. Add salt, crushed peppercorns and butter and mix well. Add vegetable stock, mix and cook till it comes to a boil and the beetroots soften.
Step 5
Switch off heat and add mixed dried herbs.
Step 6
Blend the prepared beetroot mixture alongwith fresh cream to make a smooth puree. Strain the puree into the same non-stick pan. Add lemon juice and mix well.
Step 7
Pour the beetroot mixture in individual square glasses, garnish with parsley sprigs, sprinkle some chilli flakes on top and put soup sticks in each glass.
Step 8
Serve hot.
Nutrition Info
Calories : 1264 Kcal
Carbohydrates : 74.8 gm
Protein : 11.1 gm
Fat : 102.1 gm
Other : Niacin- 2.1mg
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
