Receitas

Beet soup and baked apples

Don't run away for reading beet soup, that this one convinces even those who say it tastes like dirt. The trick is to roast it! The flavor becomes much sweeter and smoother, and in combination with apples. In fact, roasting vegetables is foolproof for turning any vegetables into delicious soups.

And if you are still in doubt, here are some good reasons to start eating beets:

  • It helps to detoxify the liverto eliminate toxins and prevent the accumulation of fat

  • O beet juice helps in cases of hypertension (high blood pressure)

  • It is full of important vitamins and nutrients such as Vitamin C (antioxidant), copper, folic acid, manganese, and potassium. It strengthens the immune system and stimulates cell renewal.

  • You can stimulate good moodThanks to betaine, which promotes the natural production of serotonin, the happiness hormone

     

And now the recipe!

 

Ingredients
Serves 6

  • 6 medium-sized beets, cut into pieces

  • 2 carrots, cut in pieces

  • 1 onion, cut into quarters

  • 2 apples, peeled, pitted and cut into quarters

  • 4 whole cloves of garlic

  • 4 sprigs of thyme, rosemary, or any other herb you like

  • 6 cups vegetable stock or water, more if needed

To serve

  • dill or fennel branch

  • creme fraiche or natural yogurt (optional)

 

Preparation

  1. Heat the oven to 200°C. In a roasting pan place the beets, carrots, onion, apples, garlic and thyme or rosemary. Drizzle with olive oil and season well with salt and pepper. Cover with aluminum foil and bake for 20 minutes. Remove the foil and bake for another 10 minutes or until the beets are soft. Discard the thyme and remove the beet skin.

  2. Blend the mixture in a blender (two or three times) with the broth/water until you get a thick and creamy soup, add more water if needed to get the desired consistency.

  3. Transfer to a pan, taste and adjust the seasoning with salt and pepper to taste. Let it boil and bubble for a few minutes. Serve with a little crème fraiche and chopped chives, if you like.

*TIP:

Save the beet branches to chop and sauté with garlic and olive oil. It's delicious!

You can replace the carrot with chunks of pumpkin.

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