• Serves: 4 people
  • Prep time: 10 minutes
  • Cooking time: 25 minutes
    • British

    Beetroot, Apple & Celery Soup

    Recipe Information

    Ingredients
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    300g sachet cooked Beetroot

    2 x Apples

    3 x sticks Celery

    2 x medium Red Onions

    2 x Quixo Vegetable Stock Cubes

    1 x heaped tsp Stonemills Paprika

    25g Salted Butter

    700ml boiling water

    100ml Crème Fraiche

    Sea salt and black pepper

    3g Fresh Parsley – chopped

    Method

    Peel, halve and finely chop the red onions

    Wipe the celery and chop finely

    Melt the butter in a medium saucepan, add the chopped onions and celery and cook on a low heat for two minutes

    Peel, core and chop the apples

    Take the beetroot out of its packet, keeping any juices, and chop roughly

    Add the beetroot and apple to the pan along with the reserved juices

    Pour over the boiling water

    Crumble in the stock cubes and the paprika

    Season with a little salt and plenty of black pepper

    Bring to the boil, cover and simmer for 20 mins

    Liquidise and serve with a swirl of crème fraiche and some chopped parsley

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