Starters & Light meals

Chilled beetroot-and-apple soup

4 to 6
Easy
10 minutes
Wine/Spirit Pairing
Avondale Rosé 2008

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Ingredients

Method
  • 2 cups organic beetroot juice
  • 2 cups organic apple juice
  • sea salt and freshly ground black pepper
  • ice, for serving
  • 1 organic apple, peeled and grated, for serving
  • chives, chopped, for garnishing (optional)

Method

Ingredients

Mix together the beetroot and apple juices. Add the lemon juice and season. Refrigerate.
Distribute the ice among your serving cups or glasses and ladle over the chilled soup. Add the grated apple, and chive, if using.

Cook’s notes: Add a few drops of lemon juice to the grated apple to prevent it from browning. As a tasty alternative, serve this soup ice cold, with hot, steamed organic baby potatoes in deep bowls, scattered with chive.

Per serving: 432 kJ, 1.1 g protein, 0.2 g fat, 25.4 g carbs

TASTE’s take:
Keep a jug of this wonderfully refreshing soup in the fridge, ready to pour over ice.

Phillippa Cheifitz

Recipe by: Phillippa Cheifitz

Regular TASTE contributor Phillippa is a well-known South African author and food writer, and has won many awards, both for her magazine features and her cookbooks.

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