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.
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