Beetroot, Apple and Ginger Soup

Packed full of earthy beetroot, sweet apple and zingy ginger - this vibrant and warming soup will make you feel like you’re glowing. Beetroot's distinctive red colour comes from betalain, a phytonutrient that has been shown to reduce inflammation.

Prep time
10 minutes
Cook time
35 minutes
FREEZER FRIENDLY
Yes
SHELF LIFE
3 days
Why is this healthy?
Plant
points
High
fibre
Probiotics
Prebiotics
3+ fruits &
vegetables
Contains
Ingredients
Serves 2
olive oil
white onion
finely diced
carrot
finely diced
celery
finely diced
ginger
finely grated
beetroot
cut into 2 cm pieces peeled, raw
vegetable stock
yoghurt (plantbased)
pumpkin seeds
garlic cloves
finely sliced
apple
cored and chopped into 2cm pieces
Why is this healthy?
Plant
points
High
fibre
Probiotics
Prebiotics
3+ fruits &
vegetables

NUTRITION PER SERVING (Read more)

355kcal
Calories
10g
Protein
15g
Total Fat
50g
Carbs
12g
Fibre
31g
Sugars
144mg
Calcium
11%
 
3mg
Iron
19%
 
157mg
Magnesium
37%
 
311mg
Phosporus
25%
 
1197mg
Potassium
25%
 
951mg
Sodium
41%
 
2mg
Zinc
19%
 
0mg
Copper
51%
 
0mg
Vitamin B1
27%
 
0mg
Vitamin B2
36%
 
2mg
Vitamin B3
13%
 
0mg
Vitamin B6
22%
 
222mcg
Vitamin B9
55%
 
1523mcg
Vitamin A
169%
 
0mcg
Vitamin B12
0%
 
23mg
Vitamin C
25%
 
0mcg
Vitamin D
0%
 
2mg
Vitamin E
13%
 
36mcg
Vitamin K
30%
 
Calories: 355kcal; Protein: 10g; Total Fat: 15g; Carbs: 50g; Fibre: 12g; Sugars: 31g; Calcium: 144mg (11%); Iron: 3mg (19%); Magnesium: 157mg (37%); Phosporus: 311mg (25%); Potassium: 1197mg (25%); Sodium: 951mg (41%); Zinc: 2mg (19%); Copper: 0mg (51%); Vitamin B1: 0mg (27%); Vitamin B2: 0mg (36%); Vitamin B3: 2mg (13%); Vitamin B6: 0mg (22%); Vitamin B9: 222mcg (55%); Vitamin A: 1523mcg (169%); Vitamin B12: 0mcg (0%); Vitamin C: 23mg (25%); Vitamin D: 0mcg (0%); Vitamin E: 2mg (13%); Vitamin K: 36mcg (30%)
Show more

Notes

Alternatives:
vegetable stock - water
plant-based yoghurt - dairy yoghurt
pumpkin seeds - hemp hearts, sunflower seeds

Why is this healthy?
Plant
points
High
fibre
Probiotics
Prebiotics
3+ fruits &
vegetables
Contains
Ingredients
Serves 2
olive oil
white onion
finely diced
carrot
finely diced
celery
finely diced
ginger
finely grated
beetroot
cut into 2 cm pieces peeled, raw
vegetable stock
yoghurt (plantbased)
pumpkin seeds
garlic cloves
finely sliced
apple
cored and chopped into 2cm pieces

Ingredients

Serves 2
olive oil
white onion
finely diced
carrot
finely diced
celery
finely diced
ginger
finely grated
beetroot
cut into 2 cm pieces peeled, raw
vegetable stock
yoghurt (plantbased)
pumpkin seeds
garlic cloves
finely sliced
apple
cored and chopped into 2cm pieces

Method

Your notes
1

Gather and prepare your ingredients.

2

Place a large heavy-bottomed saucepan over a medium-high heat and add the olive oil. Once hot, add the onion, carrots, celery, garlic and ginger with a sprinkle of salt and pepper. Cook for 4-5 minutes, stirring often, until softened and translucent.

3

Add the chopped beetroot, apple and vegetable stock and cover. Bring to a simmer and allow to cook for 25-30 minutes, until the vegetables are completely tender.

4

Turn off the heat. Blend with a hand blender until smooth. Adjust seasoning to taste.

5

Divide the soup into serving bowls. Serve topped with a spoonful of yoghurt and sprinkle of pumpkin seeds.

Notes

Alternatives:
vegetable stock - water
plant-based yoghurt - dairy yoghurt
pumpkin seeds - hemp hearts, sunflower seeds

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