This combination of apples, beets and ginger came to me like most of my recipe ideas while trying to go to sleep. I know, my head can't shut off recipe creation! I've always enjoyed drinking these veggies down as a cold smoothie, so now that it's getting to be sweater weather...I thought let's throw them into the soup pot, warm them up and see what happens.
Hope this recipe finds it's way into your home this fall. It's a great way to sneak in a tons of veggies and keep you glowing from the inside out.
Wishing you all a beet-utiful week and a gentle Monday. Let's here it for apple-beet season!
Apple Beet Ginger Soup
Preparation Time: 25-30 minutes
Cook Time: 30-45 minutes
1 tablespoon of coconut oil or olive oil
1 medium onion, chopped
2 stalks of celery, chopped
4 small carrots, chopped
2 apples, peeled,cored and chopped
1 red potato, peeled and chopped (optional) add in for creaminess
1 large beet (or two small) peeled and chopped
1 inch piece of fresh ginger, peeled and diced
4 cups of low-sodium vegetable broth
2 cups of filtered water
½ teaspoon of cinnamon
¼ teaspoon of nutmeg
salt and pepper to taste
1. Preheat a large soup pot to medium-high heat with the oil, while prepping your veggies.
2. Prepare all your veggies.
3. Saute your onion, carrot and celery until soft. About 8-10 minutes, stirring occasionally.
4. Next add in your beet, ginger, apples and potatoes. Stir to combine. Cook for 5 minutes.
5. Sprinkle in your spices, cinnamon and nutmeg and stir to combine for 1 minute. Heavenly smell! :)
6. Pour in your vegetable broth and water. Turn the heat up to high and bring soup to a boil. Once at a low boil, reduce heat back down to low and cover and simmer for about 35-40 minutes. Stirring occasionally.
7. Continue to cook soup until all vegetables are fork tender. Pulse with an immersion blender to combine or place soup in a high powered blender or food processor to blend together. Working in small batches while the soup is hot. Be careful. Serve when ready.
8. Finish with salt and pepper to taste.
Enjoy & Happy Fall!
Perfect with a side salad and crusty loaf of fresh baked bread.