BEETROOT & REINETTE APPLE SOUP

Cast your bland vegetable soups aside and give this Beetroot and Reinette Apple Soup a go! It packs a whole lot of spices for personality and flavour.

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Vibrant beetroot and reinette apple soup served in a turquoise bowl, topped with coconut yogurt and fresh herbs on a blue background.

Cast your bland vegetable soups aside and give this Beetroot and Reinette Apple Soup a go! It packs a whole lot of spices for personality and flavour.

Hi guys! Rita here. Welcome to our first blog post of 2017! How has this year been treating you? Our New Year's Eve celebrations were pretty close to perfection. We got together with friends and we all booked rooms in the spectacular O Lugar Guesthouse in Porto Côvo. We were there for two nights and had a total blast until it was time to come back home. We loaded the car with the whole lot of our stuff (including a wide array of spices, kitchen appliances, a skateboard AND a surfboard), said our goodbyes and got ready to hit the road, but our car had other plans. It broke down right then and there, and didn't even leave its parking space. To cut the long story short, we had to come home by taxi and had our car fixed and returned to us just this week (after giving up a few hundreds of euros...).

Fast forward a couple of weeks from this whole scenario and the first real winter days have finally arrived. Until now we'd been basking in the sun at a cozy 19ºC temperature but it's considerably colder now (3ºC this morning guys! This is such a low temp where we live!) and we're craving warm comfort foods, like soup. We realized we hadn't shared any soup recipes with you yet so now seemed like the perfect time to do so.

We must have cooked a dozen versions of this recipe. Mostly, because we really like beetroots and because we aim to cook one batch of soup every week. I'll tell you what, André even photographed one of those versions at a certain point, although we ended up not sharing it. It just wasn't right, I mean – it was some good soup, but not quite the stuff of dreams. Until I realized what was missing: spices! A ton of them! I got my inspiration from the mild curries we had while we were in Bali (stay tuned for a blog post on that!) and even added the long peppers we bought in the amazing market in Ubud. I can now safely say this soup hits all the spots for us: it's unpretentiously delicious and it doesn't just taste of beets (don't get me wrong beets, we love you!). Give it a go folks!

Whole raw beetroots with their peels, placed on a white surface.

Hands stained bright pink from handling fresh beetroot.

Two ripe reinette apples sitting on white parchment paper.

Two bowls filled with smooth beetroot soup, without toppings yet.

Hand drizzling a sprinkle of nigella seeds onto vibrant beetroot soup in a turquoise bowl.

Beetroot and apple soup served with coconut yogurt, fresh herbs, and a sprinkle of nigella seeds.

Close-up shot of bright beetroot soup garnished with cilantro and nigella seeds.

cocoon_cooks_vegan_beetroot_reinette_apple_soup_8

Hands holding a bowl of beetroot and apple soup, ready to eat.

Spoon being dipped into vibrant beetroot soup with yogurt and fresh herbs.

Spoonful of creamy beetroot and apple soup lifted from the bowl.

Nearly empty bowl showing the last streaks of beetroot soup with a spoon resting inside.

Beetroot & Reinette Apple Soup

TO SERVE

vegan coconut yogurt
nigella seeds
chili flakes
chopped chives
fresh cilantro

Instructions

Start by gathering, preparing and measuring all of the ingredients. This will improve your dynamic in the kitchen.

PREPPING THE VEGGIES

Peel the beets and sweet potato.
Wash and core the apples.
Wash the leeks and discard the green parts (which you can use to make more vegetable stock).
Peel the garlic cloves and remove their center germ.
Cut all veggies into medium sized chunks (the smaller you cut them, the faster they will cook).

COOKING THE SOUP

Heat the coconut oil in a large pot on medium heat.
Add all the spices and stir them around until the mustard seeds start sizzling (be careful not to burn them).
Add all the veggies to the pot.
Pour in enough veggie stock or water to cover the vegetables.
Bring to the boil and then reduce the heat to a simmer.
Cook for 20–30 minutes (or until the beetroot and sweet potato are tender).
Allow to cool for 10 minutes before blending the soup with an immersion or high speed blender.
Season with sea salt and black pepper to taste.
Serve and enjoy!

Add Comment

4 Comments

Magdasays:

August 29th, 2018

I have a question about long peppers ? this is a ramiro standard size peppers or sth smaller? pls tell me :)

Iraklissays:

August 31st, 2017

Delicious vegan soup, thank you for sharing Rita. Awesome photography and step-by-step guide. For all the readers, who want to go vegan, there is a good guide to start reading: http://stop-animal-cruelty.org/the-ultimate-guide-to-vegan/

Marielisasays:

February 9th, 2017

I just found your website and I'm looooving it!! Also great job on the images you use to show the ingredients, do you design those yourself?

Rita Parentereplied:

February 11th, 2017

Hi Marielisa! Thanks for the sweet words! :D Yes I did, I'm in charge of the design and illustrations and André is behind all the photography work. :) xo

Nicole @What She Atesays:

February 7th, 2017

I could go for a bowl of this right now! Love the photos. The colors are so vibrant!

Rita Parentereplied:

February 8th, 2017

Thanks for the sweet words Nicole! Stay close :) xo