Marlene®
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Apple and beetroot soup
Difficulty
easy
Apple
Golden Delicious
Ingredients
serves 4
  • 3 peeled and diced Golden Delicious apples
  • 3 diced beetroots
  • ½ an onion, finely chopped
  • 1 thumb-sized piece of ginger (as big as a walnut)
  • 1 litre of vegetable stock
  • Salt and pepper

 

FOR THE YOGHURT

  • 150 g of natural yoghurt
  • 1 teaspoon of turmeric powder
  • 1 tablespoon of seed oil
  • 50 ml of vegetable stock
  • Salt to taste
  • A dash of lemon juice
APPLE AND BEETROOT SOUP WITH TURMERIC YOGHURT 
Preparation
  • Sauté the apples, beetroot, onions and ginger in a little olive oil until the onions turn transparent. The vegetables must not turn brown.
  • Add the vegetable stock and leave to simmer.
  • Blend everything in the mixer and add a little water if necessary until it reaches your preferred consistency. Then season with salt and pepper to taste.
  • For the yoghurt, dissolve the turmeric powder in the seed oil and heat it over a low heat until it begins to form a foam, then immediately combine it with the vegetable stock.
  • Allow the mixture to thicken a little until it has a creamy consistency.
  • Let it cool and add it to the yoghurt.
  • Add salt to taste and season with a few drops of lemon juice.
  • Pour the hot soup into the cups and add 1 tablespoon of turmeric yoghurt to each cup.
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