Beetroot and Apricot Soup

Beetroot and Apricot Soup

 

Beetroot and Apricot Soup is most attractive if you swirl together the two colored mixtures but if you prefer they can be mixed together to save time and washing up.

 

 

Ingredients: Beetroot and Apricot Soup Recipe

 

 

Cooked beetroot, roughly chopped                        4

Onion, roughly chopped                                           1 small

Chicken stock                                                            600 ml

Dried apricot                                                             200 g

Orange juice                                                               1 cup

Salt and black pepper                                               to taste

 

 

 

Preparation Method: Beetroot and Apricot Soup Recipe

 

Place the beetroot and half the onion in a pan with the stock. Bring to the boil then reduce the heat, cover and simmer for about 10 minutes. Puree in the blender or food processor.

 

Place the rest of the onion in a pan with the apricots and orange juice, cover and simmer gently for about 15 minutes or until tender. Puree in a food processor or blender.

 

Return the two mixtures to the saucepan and reheat. Season with salt and pepper according to your taste, then swirl them together in individual soup bowls for a marbled effect.

 

 

 

Cook’s Tips

Beetroot and Apricot Soup Recipe

The apricot mixture should be the same consistency as the beetroot mixture – if it is too thick, then add a little more orange juice.

 

 

Nutrition Notes

Beetroot and Apricot Soup Recipe

Per portion

Energy                   135 Kcals

Fat                          0.51 g

Saturated fat         0.01 g

Cholesterol             0

Fibre                       4.43 g

One Comment

  1. Lucka December 13, 2016 at 6:10 am - Reply

    Whoa, things just got a lot easier. Great Soup Recipe

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