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!
Servings: 8 servings
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
- In large heavy pot, heat oil over medium heat; add onions
- Cook; stirring for 5 minutes (reduce heat if start to brown)
- Add beets, apples and stock; raise heat to high
- After bringing ingredients to boil, reduce to simmer, immediately; cook for 25 minutes, or until beets are tender
- Puree in blender until smooth; transfer to a clean pot
- Add vinegar, salt and pepper; keep warm over low heat until service
- Ladle soup into warm bowls; place generous portion of feta into middle of each bowl and garnish with dill
Thermomix Instructions
- Weigh in beats, roughly chopped; chop finely for 1 second on turbo up to 3 times, if needed and set aside
- Weigh in cored apples; chop finely for 0.5 seconds on turbo and set aside
- Weigh in onion (quartered); chop for 0.5 seconds on Turbo (repeat if required)
- Weigh in oil; sauté onion for 3 minutes at 120F, speed 2
- 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
- Puree for 1.5 minutes on speed 10 until desired texture; add vinegar, and season to taste (remember, feta cheese is salty)
- Keep warm over low heat until service
- Ladle soup into warm bowls; place generous portion of feta into middle of each bowl and garnish with dill