For most of the US, it’s soup weather out there. For the first two years of living in Philly, I was pleased with the relatively little amount of winter weather we experienced… at least compared to Ohio. But this year, like most of the continental United States, we are getting slammed with wintery-ness. Times like these call for soup!
I whipped up this oh-so-easy, but incredibly flavorful, blend this afternoon to warm my belly and soul. The slight sweetness from the apples pairs exquisitely with the earthy undertones of the beets, and the beautiful deep magenta hue helps brighten up winter blahs.
Roasted Beet & Apple Soup
Yield: About 4 servings
- 3 small beets
- 1 medium sized apple
- 1 teaspoon olive oil
- 2 cups water
- 1 cup apple cider
- 1 1/2 to 2 teaspoons salt, or to taste
Place the beets and apple (both skin on) into a metal baking dish and drizzle lightly with olive oil. Bake at 400°F for 30 minutes, or until each is fork tender. The apple may be done before the beets, depending on size of each.
Remove the skins from the beets and apple, and place them into a blender. Add the water and blend until pureed completely. Add in apple cider and salt blend again until incorporated. Serve hot.