BrokeAss Gourmet

BrokeAss Gourmet

Vegan Apple-Beet Soup

  • Prep Time 0:25
  • Cook Time 1:00
  • Estimated Cost $5.00
  • 9 Comments

I automatically like people a tiny bit more when I find out that they share my passion for beets. It may be irrational and inane, but it’s true.

This simple, vegan and wildly cheap recipe features beets in their sweetest, purest glory. If you want to get really crazy (and you aren’t really vegan), top with a dollop of Greek yogurt.

Ingredients

  • 3 large beets, scrubbed, ends removed $2
  • extra virgin olive oil Pantry
  • 1 red onion, diced $0.50
  • 4 cloves garlic, diced Pantry
  • 1 1/2 " piece ginger, minced (about 2 tbsp)
  • 2 sweet, crisp apples (such as Fuji), peeled, cored and diced $1
  • juice and zest of 1 lemon $0.50
  • 1 handful flat-leaf parsley, chopped $1 for a bunch
  • salt and pepper to taste Pantry

Recipe Serves 4-6

Directions

  1. Preheat oven to 400 degrees F.
  2. Place beets on a baking sheet and drizzle generously with olive oil. Rub to cover beets fully with oil. Roast in oven for 30-40 minutes, or until tender.
  3. Under cold running water, gently remove the beets' skins. Chop the skinless, roasted beets into 1" pieces and set aside.
  4. Heat 1 tbsp olive oil in a large pot over medium-high heat. add onion, garlic, ginger and apples. Cook until very fragrant, stirring occasionally, about 2 minutes. Add chopped beets and 4 cups water. Cover and allow to cook for 18-20 minutes, or until apples and beets are very soft.
  5. Add lemon juice and zest and parsley.
  6. Puree using a blender, food processor or immersion blender. Season with salt and pepper to taste.
  7. Serve hot or chilled.

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What They're Saying

Starr, on Sep 17, 03:21 PM, wrote:

I just discovered beets. Really delicious!

Peggy, on Sep 17, 07:57 PM, wrote:

This looks really good. I have always liked beets.

Sara Grace, on Sep 19, 05:42 AM, wrote:

I made this last night – delicious! I did it hot, with the dollop of Greek yogurt because I had it in the fridge. Today I think I“m going to pick up some sour cream and fresh dill.

So, great recipe, thank you! The first I’ve made from this site. I guess it takes beets to spur me to action. :)

Robin, on Sep 19, 04:33 PM, wrote:

I LOVE your vegan recipes! (I became vegan a few months after first reading this site so I have a whole new appreciation for them and love that you are veg-friendly!) This looks glorious and I’m cursing a little bit that I didn’t read it before going to my farmer’s market and passing by the beets because I was being indecisive and they weren’t as cheap as the squash…) Oh well, looks like it’s on the menu for next week!
I’m a loyal reader but don’t think I’ve ever commented before so just also wanted to say how much of a wonderful resource your site has been and thanks for being fabulous at life!

Desiree, on Sep 26, 04:36 PM, wrote:

Great recipe. I went with the sour cream at the end. The ginger is a good addition to the recipe.

TNTenor, on Nov 15, 03:59 PM, wrote:

Absolutely divine! I made a lemon-pepper chicken breast to go with (sorry Vegans!) and it was a great meld of flavors. PLUS it made enough soup to freeze!

Patrick Petit, on Nov 1, 10:19 AM, wrote:

Wonderful recipe. The color and smell of the soup was outstanding. The taste was darn good too! Highly recommend.

Darcia Cheeks, on Dec 13, 06:19 PM, wrote:

Great simple and tasty Beet soup recipe. My family and I enjoyed it. Thank you.

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