Pretty in pink with hearts! It is autumn, nature is colourful! And you can get seasonal and local root vegetables everywhere.
Here is the recipe for my delicious, creamy, healthy beetroot apple soup with light crème, cilantro, green polenta hearts and roasted beetroot cubes.
The soup gets its special kick from added cider. Which harmonises fantastically with the apples and the earthy vegetables. The light cream is spiced with blue fenugreek, which gives it a wonderful touch. My green polenta hearts taste always a little different, depending on wich green pesto I use.
Ingredients for 5-6 servings:
Beetroot apple soup:
8 red beets, peeled and roughly diced
3 apples (rather sour, like Boskop), peeled and roughly diced
3 onions, diced
1 medium potato, peeled and diced
1 small piece of ginger, finely chopped
1.5 cup vegetable broth
2 cup cider
1 teaspoon vegan Worcestire sauce
1 tsp. mustard seeds, ground
salt
pepper
oil
Light crème:
150 ml of vegan sour cream
1 tsp blue fenugreek, ground
1/4 tsp salt
1 pinch pepper
Green polenta hearts:
150 g of corn semolina
500 ml vegetable broth
1/2 tsp turmeric
1 tablespoon of yeast flakes
2 tbsp green pesto
vegan butter
Roasted beetroot cubes:
1 red beetroot, diced
salt
pepper
vegan butter
Fresh cilantro, roughly chopped
Preparation:
Beetroot apple soup:
Heat the oil in a large saucepan and sauté the onions. Add beetroot, apples and potatoes and fry them slightly.
Add the broth and simmer for 5 minutes. Now add the cider, mustard powder and Worcestire sauce and simmer for another 15 minutes. Afterwards, purée the soup, coarse or fine, depending on your taste.
Season with salt and pepper.
Light crème:
Mix all ingredients for the cream together.
Green polenta hearts:
For the polenta hearts, bring the broth to a boil with 1 tbsp vegan butter and turmeric. Then slowly stir in the corn semolina. Continue stirring until the mixture binds. Now stir in the yeast flakes and the green pesto.
Pour into a greased casserole dish and chill. Allow to cool for 2-3 hours.
Put the dish upside down on a cutting board and let the polenta fall out of it. Cut out the hearts with a cookie cutter.
Heat some vegan butter in a pan and fry the hearts from both sides in it. Then put them on little skewers.
Roasted flower beds cubes:
Heat a pan with some vegan butter, sauté the beetroot cube in it. Salt and pepper, then set aside.
Garnish and serve the beetroot apple soup with the light cream, the green polenta hearts and the roasted beetroot, and some coarsely chopped coriander.
Enjoy your meal!
You enjoy vegan soups?
Also try my Sopa De Ajo – Mallorca’s garlic soup, served with a maritime tofu skewer and croutons.
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