Beetroot, apple and ginger soup

Author: Nichola Palmer - Food Writer & Editor, Home Economist

Photographer: Mark O'Meara

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Warm up with low-cost beetroot, apple and ginger soup. Try the gluten-free option

Serves: 4

Time to make: 50 mins

Hands-on time: 10 mins

Ingredients

More weights & measures

spray olive oil
1 medium onion, chopped
2 celery stalks, chopped
2 cloves garlic, chopped
500g beetrootbeetsX, peeled, chopped
1 Royal Gala apple, peeled, chopped
3cm piece fresh ginger, peeled, chopped
½ teaspoon ground cumin
2 cups reduced-salt vegetable stock
4 tablespoons low-fat plain yoghurt, to serve
fresh basil leaves, to garnish
4 slices wholegrain sourdough or other grainy bread

$AVER recipes were costed at $5 or below at the time of publication. We are mindful that seasonal and regional availability and price fluctuations occur - click here for healthy shopping tips for greater savings.

Instructions

1 Spray a large saucepan with oil and set over a medium heat. Sauté onion, celery, garlic and beetroot for 5 minutes, or until softened.

2 Add apple, ginger, cumin, stock and 1¼ cups water to the pan. Bring to the boil, then reduce heat to low. Cover and simmer for 35 minutes.

3 In a blender or food processor, blitz the soup until smooth, then season with pepper. Ladle soup into 4 bowls, top with reserved peas and parsley. Serve with bread.

Variations

Make it gluten free: Use gluten-free bread and check cumin and stock are gluten free.

HFG tip

Suitable to freeze.

NOTE: If you have a nut allergy and are using packaged goods in recipes, please check the allergen warning on the packet regarding nuts.

Nutrition Info (per serve)

Calories 213cal

Kilojoules 890kJ

Protein 8g

Total fat 4g

–Saturated fat 1g

Carbohydrates 35g

–Sugars 18g

Dietary fibre 7g

Sodium 740mg

Calcium 100mg

Iron 1mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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