Beet, Apple and Ginger Soup

This quick and simple soup uses roasted beets to play up their natural sweetness.

Beet, Apple and Ginger Soup


Quantity Ingredients
2 large beets, trimmed, peeled and quartered (about 1.8 lb/0.8 kg)
2 tbsp canola oil
1 cup chopped onion
5 cup vegetable stock
2 1/2 cup diced red delicious apple, peeled
2 tbsp minced ginger root


Preheat oven to 375°F (190°C).

Rub beets with 1 tbsp canola oil; arrange on a baking sheet.  Place in the oven; bake for 60 minutes, or until beets are firm, but can easily be pierced with a fork.

Remove from heat, cool and dice into 1-inch pieces.

In a large saucepan heat 1 tbsp canola oil over medium heat.  Add onions and sauté for 8-10 minutes, or until golden brown.  Add stock, diced beets, apples and ginger.

Cover and bring to a boil.  Reduce heat and simmer for 20 minutes.

Using a hand blender, puree soup until smooth.

Serves 6.

Per 1 cup (250 ml) serving: 135 cal, 3 g pro, 5 g total fat (0 g saturated fat), 21 g carb, 4 g fibre, 0 mg chol, 450 mg sodium

Excellent source of: folate

Good source of: magnesium, potassium

Low in saturated fat and cholesterol

High source of fibre

Source: Leslie Beck's Longevity Diet