Recipe: Roasted Beet Soup with Fennel and Apple
Serves 4 as a main
1bsp Olive Oil
1 Granny Smith Apple
1tbsp Balsamic Vinegar
½ tsp Honey
1.25l Vegetable Stock
Salt & Pepper to season
Preheat oven to 180 degrees. Peel beets and place in a tray. Cover in foil and roast for 45mins or until they are tender.
Sauté chopped leek, fennel and apples in olive oil in a saucepan on the stovetop for 6mins. Add stock, beets, balsamic vinegar and honey and bring to the boil before simmering for 20mins.
Blitz with a stick blender until a smooth consistency. Season with salt & pepper.
Serve with a dollop of coconut yoghurt and a sprinkle of fresh chives.
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