Purple soup
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44 rates
Preparation : 10 min
Cooking : 45 min
Total time : 55 min Rest : 0 min
4 people
1 pinch rock salt
1 pinch pepper
1 apple
2 tbsp olive oil
450 ml water
125 g plain yoghurt
350 g cooked beetroot
100 g carrots
1 red onion
Associated products
Tips
You can garnish the soup with crunchy chickpeas. It is best to use a Granny Smith or another type of sour apple.
RECIPE STEPS
1
Quarter the onion and put it into the metal bowl. Run the program.
- 1 red onion
Expert
00:10 / 13 / __°C
2
Dice the carrots.
If necessary, scrape down the wall of the bowl.
- 2 tbsp olive oil
- 100 g carrots
Expert
10:00 / 1A / 100°C
3
Cut cooked beetroot into cubes. Peel, core and dice the apple.
Add the ingredients, pour in the water and run the program.
- 1 apple
- 450 ml water
- 350 g cooked beetroot
Expert
35:00 / 0 / 100°C
4
To achieve a smoother consistency, rerun the program.
Expert
03:00 / 5 / __°C
5
Season to taste and garnish with a spoonful of plain yoghurt.
- 1 pinch rock salt
- 1 pinch pepper
- 125 g plain yoghurt
© photos Victoria Wall Harris © 2016 Hachette Livre (Marabout)
