Roasted Red Beet & Apple Soup With Balsamic Vinegar
Beets? Yay or nay?
Beetroot is one those vegetables that you either love or hate. Growing underground, it carries a specific earthy taste along with a certain sweetness to it. Beets can make a perfect addition to a salad or even play the main role in a creamy soup. Not to mention beetroot lattes, one of today's trends.
For a long time I was one of those people hating beets. I tried them in many variations and their taste never truly appealed to me, until now. Learning about the health benefits of this vegetable pushed me into trying different flavor profiles that match the earthiness and sweetness of beets, but more on that later.
Being high in folic acid, beets are a perfect addition to a diet when planning a pregnancy as well as throughout a pregnancy. They are also high in naturally occurring nitrates, which convert into nitric oxide in the body. The latter is known for its properties of enhancing physical performance. How does that work? Nitric oxide simply reduces the oxygen cost of exercise by requiring our muscles to use less energy to produce the same amount of work. That is why consuming beets before exercise can contribute to improving physical performance. Nitric oxide is also known for its vasodilation properties (widening of the blood vessels), therefore beets are great for people dealing with high blood pressure.
In today's post I am sharing a recipe for a beet and apple soup that will definitely change your opinion on beets. The addition of fresh herbs and balsamic vinegar takes the taste to another level. Trust me! If you are a beet hater, you definitely have to try this soup recipe. As usual, it's vegan and gluten-free.
ROASTED RED BEET & APPLE SOUP WITH BALSAMIC VINEGAR CREAM
3 medium red beets, peeled and cut into 2-3 cm chunks (around 600g)
1 big potato, peeled and cut into 2-3 cm chunks (around 350g)
1 medium apple, peeled and cut into 2-3 cm chunks (around 120g)
4-5 cloves of garlic
1 medium yellow onion, peeled and cut into 2-3 cm chunks (around 120g)
Salt and black pepper to taste
200ml of cashew "sour cream"
3 cups of water
2 tbsp of thick balsamic vinegar
1 tsp of minced fresh ginger
2 tsp of minced fresh thyme
1 tbsp of minced fresh chives
For decoration (optional)- a drizzle of coconut "sour cream" and balsamic vinegar, broccoli sprouts
Preheat your oven to 200°C/400°F. Spread the beets, potato, apple, garlic and onion over a tray covered with parchment paper and let them bake for 35-40 minutes. No oil needed.
Place the baked veggies into a high speed blender. Add in the water, cashew "sour cream", ginger, thyme and chives. Blend into a creamy consistency.
Transfer into a pot. Add salt and pepper to taste along with the balsamic vinegar. Bring to a boil and let it simmer for 5 minutes.
Serve in a bowl and drizzle some coconut "sour cream" and balsamic vinegar as well as some broccoli sprouts.
Hope you enjoyed today's recipe!
Sending you much love,