Warm up to winter with a few sips of this soothing beet and apple soup. "An urban twist on your favourite holiday comfort food, honey crisp apples and crimson beetroot are at the heart of this healthy bowl," says Urban Angel magazine Chef Victor de Guzman.
- 2 tbsps olive oil
- 1 garlic clove, finely chopped
- 1 large onion, chopped
- 2 lbs fresh red beets, peeled and wedged
- 2 Honey Crisp or Granny Smith apples, peeled, cored and chopped
- ½ cup white wine
- 1 cup apple cider
- Juice from 1 lemon
- 1 strip lemon rind
- 1 litre vegetable stock
- 2 tbsps fresh thyme leaves
- 4 tbsps yogurt
- Salt and pepper to taste
- Warm olive oil in a large saucepan over medium heat. Stir in onions and garlic; cook until soft but not browned, about 5 minutes. Stir in beets (use gloves!), and cook for 1 minute.
- Add the apples, then add the white wine. Let it simmer until almost all the white wine has evaporated.
- Add the apple cider, lemon juice, lemon rind, vegetable stock and thyme. Season with salt and pepper.
- Bring to a boil; cover, and simmer until the beets are tender, about 20 to 30 minutes. Remove from heat, and allow to cool slightly.
- In batches, add soup to a blender, and pulse until liquefied. Strain the soup into a saucepan, and gently heat through. Adjust the seasoning.
- Ladle into bowls, and garnish with a small swirl or a teaspoon of yogurt.