Beet Apple Soup

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This soup is my go-to. I make a bunch and freeze it in individual serving sizes so I can pull it out for lunches. I just can’t get enough of the warm flavors, the clean experience, the simplicity of this recipe.

The original recipe is Beet, Fennel & Apple Soup from GP’s It’s All GoodI don’t usually have fennel on hand so I make it without (except for once). And I don’t miss it.

Page 79 of  my cookbook is crinkled with a signature pink splotch in the middle of the recipe. When you see the color of this soup…

Beet Apple Soup

2 tablespoons olive oil

1 onion (white or yellow)

2 garlic cloves

pinch of salt

3 medium beets (peeled and chopped)

2 apples (peeled and chopped)

6 cups (approx.) Vegetable or Chicken stock (i make a bunch of my own and always have it in the freezer)

Heat olive oil in a pan over medium heat and add the onion and garlic with the pinch of salt. Cook, stirring a bit until softened but not brown.

Add beets, apples, and stock. Bring to a boil then turn the heat down to a simmer for 30-35 minutes or until beets and apples are soft.

Puree the soup with an immersion blender or blender. Serve warm or chilled.

adapted from It’s All Good

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