Apple and Beetroot Wine Soup Recipe

Apple and Beetroot Wine Soup Recipe

Ingredients: Serves 6

45 ml/3 tbsp walnut or sunflower oil
1 small onion, chopped
1 small carrot, chopped
2 small cooked beetroot (red beets), chopped
1 fennel stalk, chopped
600 ml/1 pt/2.5 cups vegetable stock
1 cooked beetroot, cut into matchsticks
2 apples, cut into matchsticks

150 ml/0.25 pt red wine
Salt and freshly ground black pepper
5 ml/1 tsp sugar (optional)

Hard-boiled (hard-cooked) eggs

Brown bread

Method:

Heat the oil in a saucepan and stir fry the chopped vegetables until lightly browned. Pour in the stock. Boil for 8 minutes. Meanwhile, marinate the beetroot and apple strips in the wine for 8 minutes. When the soup is ready, add the beetroot and wine mixture to the hot soup. Simmer for 4 minutes. Season to taste, adding a little sugar if liked. Serve with hard-boiled eggs, cut into wedges, and brown bread.

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