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Apple Beet Soup with Feta

Beet and Apple Soup with Feta

This is the first of five recipes from the Larissa Trifonova Prouse festive Canadian Holiday Meal series: delicious, nutritious and economical. Can't "beet" that!

Course Soup
Cuisine Canadian
Servings 8 servings
Author Valerie Lugonja via Larissa Trifonova Prouse via October 2012 House and Home Magazine

Ingredients

  • 2 tablespoons or 30 grams Extra Virgin Olive Oil
  • 1 large onion or 300 grams chopped
  • 2 pounds beets or 900 grams peeled and coarsely grated
  • 2 McIntosh Apples peeled, cored and chopped
  • 6 cups or 1.5 litre vegetable stock I used chicken
  • 1 tablespoon or 15 grams cider vinegar
  • 1 ½ teaspoon salt or to taste (feta is salty)
  • ½ teaspoon pepper or to taste
  • ¼ pound sheep’s milk feta or goat, or cow’s feta
  • 1 tablespoon dill chopped for garnish (or mint leaves, chiffonade)

Instructions

  1. In large heavy pot, heat oil over medium heat; add onions
  2. Cook; stirring for 5 minutes (reduce heat if start to brown)
  3. Add beets, apples and stock; raise heat to high
  4. After bringing ingredients to boil, reduce to simmer, immediately; cook for 25 minutes, or until beets are tender
  5. Puree in blender until smooth; transfer to a clean pot
  6. Add vinegar, salt and pepper; keep warm over low heat until service
  7. Ladle soup into warm bowls; place generous portion of feta into middle of each bowl and garnish with dill

Thermomix Instructions

  1. Weigh in beats, roughly chopped; chop finely for 1 second on turbo up to 3 times, if needed and set aside
  2. Weigh in cored apples; chop finely for 0.5 seconds on turbo and set aside
  3. Weigh in onion (quartered); chop for 0.5 seconds on Turbo (repeat if required)
  4. Weigh in oil; sauté onion for 3 minutes at 120F, speed 2
  5. Add beets and apples back into TMbowl with stock; cook for 15 minutes at Varoma, speed 2 with simmering basket placed on top of lid
  6. Puree for 1.5 minutes on speed 10 until desired texture; add vinegar, and season to taste (remember, feta cheese is salty)
  7. Keep warm over low heat until service
  8. Ladle soup into warm bowls; place generous portion of feta into middle of each bowl and garnish with dill