Beetroot and Apricot Soup Recipe are 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
Read: Hot and Sour Soup Recipe
