Autumn beet and goat cheese soup


How do you eat your beets? I actually do not know that many recipes with beets other than juices and salads of course. But the other day I tried to make a beet and goat cheese soup and it turned out really delicious. Besides beets I added carrots and an apple to give it a little sweetness and acid.

Makes 4 serves

500 g beets
1 apple
1 carrot
1 tbsp olive oil
1 onion
3 garlic gloves
4 spsk apple cider vinegar (or to taste)
1 handfull fresh rosemary
1,5 l vegetable stock + more if some avaporates during cooking and to adjust thickness
salt and peber
100 g fresh goat cheese (I use one from Tebstrup, which is sold in Irma among others)
Bread to serve if you like

How to make
Wash or peel the beets and slice or cut into cubes. The cooking time will depend on the beet size. Cut the apples, carrots, onions and garlic. Gently heat the oil in a pot and ad onions and garlic together with rosemary. When slightly brown add beets, carrots, apples and vegetable stock. Cook until tender. Add more stock if you like. When tender transfer to a blender and afterwards back to the pot again. Season with approximately 60 g of the goat cheese and apple cider vinegar and serve with rest of the goat cheese on the top.


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