Fresh Beet and Apple Soup

From Jeanette's Healthy Living

Adapted from l'etoile, Charlottesville, VA. Beets will stain your hands, so I used a paper towel to hold the beets while I chopped them up.


  • 2 tablespoons olive oil
  • 1 cup onion, chopped
  • 6 cups vegetable stock
  • 1/2 cup carrots, diced
  • 1/2 cup celery, chopped
  • 2 cloves garlic, chopped
  • 1 cup white wine
  • 3 cups beets, peeled and chopped
  • 1/2 teaspoon salt
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon coriander
  • 1 teaspoon ground ginger
  • 1/2 teaspoon white pepper
  • 2 granny smith apples, chopped
  • a little coconut milk


  1. In a large saucepan, heat the oil. Add the onions, carrots and celery; saute 5 minutes over medium low heat.
  2. Add garlic, apple and ginger. Then add wine and spices. Saute for 3 minutes.
  3. Add cubed beets and stock. Stir well and bring to low simmer for 30 minutes.
  4. Turn heat down and let sit for 20 minutes before pureeing in the blender.
  5. Before serving, swirl in some coconut milk.

For a pretty presentation, serve Beet Apple Soup in roasted acorn squash. 

To roast acorn squash:

  • Preheat oven to 375 degrees. 
  • Cut tops off of acorn squash and scoop out seeds and stringy insides. 
  • Brush surfaces of top and bottom with a little olive oil and sprinkle lightly with salt. Roast top side up for approximately 45 minutes until squash is tender (roasting time will vary depending on how large your squash is).