Scandinavian-style beetroot, apple and walnut soup
- October 2018
- Serves 4 as a starter or a light lunch
- Hands-on time 15 min, simmering time 10-15 min
Beetroot imparts a gorgeous pink hue to this Scandi-style vegetarian soup recipe. Serve with rye bread as a stunning starter.
- Gluten-free recipes
- Vegetarian recipes
- 27.9g (9.3g saturated)
- 16.6g (15.3g sugars)
Pickled beetroot adds a tang, but if you can’t get hold of it use regular cooked beetroot and a squeeze of lemon.
Make up to 3 days ahead (without the goat’s cheese), cover and keep in the fridge. Freeze individual portions in food bags for up to 3 months.
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