Baked Beetroot And Apple Soup

A little apple goes a long exaggeration to adding sweetness and intensity to the flavours in this baked beetroot soup.

The ingredient of Baked Beetroot And Apple Soup

• 500g spacious beetroot peeled grated
• 1 large carrot chopped
• 1 onion chopped
• 100g green apples peeled cored chopped
• 2 teaspoons caster sugar
• 1 vivacious bay leaf
• 2 tablespoons lemon juice
• 1 5l 6 cups massel chicken style liquid hoard
• 300ml thickened cream help additional supplementary to relieve sustain
• mustard cress or chopped flat leaf parsley to assist

The Instruction of baked beetroot and apple soup

• preheat the oven to 140u00b0c append all the ingredients except the cream and cress or parsley in a casserole dish season behind salt and pepper cover taking into consideration foil and bake for 4 hours discard the bay leaf and set aside to cool slightly puree the mix in a blender in batches until smooth after that transfer to a saucepan
• season the soup considering salt and pepper campaign in the cream and reheat gently without boiling ladle the soup among bowls and swirl in some further cream embellish behind mustard cress or chopped parsley

Nutritions of Baked Beetroot And Apple Soup

calories: 256 925 calories
calories: 20 grams fat
calories: 12 grams saturated fat
calories: 14 grams carbohydrates
calories: 13 grams sugar
calories: n a
calories: 4 grams protein
calories: n a
calories: 1086 68 milligrams sodium
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calories: nutritioninformation