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Roasted Golden Beet & Apple Soup with Savory Hazelnut Granola

Joanne Rappos 

Olive & Mango

Hamilton, Ontario

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Instagram: @theoliveandmango | oliveandmango.com

INGREDIENTS
 

3 medium golden beets, peeled, roots and leaves trimmed, medium dice

2 medium Gala apples, peeled and cored and medium diced

2 tbsp olive oil
Salt, to taste
2 tbsp olive oil
1 medium yellow onion or 4 small shallots, peeled and diced small

3 stalks celery, diced small
1 carrot, peeled and diced small

4 cups vegetable broth

1⁄2 tsp smoked paprika
3 cloves garlic, minced
1⁄2 cup coconut cream, plus more to swirl in before serving
 

METHOD

  • Preheat oven to 425°F and line a baking sheet with parchment paper.
     

  • Toss beets and apples in 2 tablespoons olive oil and a pinch of salt, and spread evenly onto prepared baking sheet.
     

  • Roast for 30 to 35 minutes or until soft and tender, flipping halfway.
     

  • As beets are finishing roasting, heat butter or olive oil in a saucepan over medium/low heat.
     

  • Add onion and sauté for a couple of minutes.
     

  • Add celery, carrot and a pinch of salt, stir, and sauté until tender, 7-10 minutes.
     

  • Once veggies are done, remove from oven and carefully add them to the pot.
     

  • Add the broth and smoked paprika, and allow to simmer for another 7-10 minutes until everything is completely tender.
     

     

     

  • Remove from heat.
     

  • Using an immersion blender, blend soup. (If using a stationary blender, you might need to do so in small batches.)
     

  • Return soup to pot if using stationary blender and stir in the cream if using— heat through, remove from heat and serve with a swirl of cream and some savory granola (recipe right).

Savory Hazelnut Granola

 

INGREDIENTS

Wet

4 tbsp olive oil or butter

1⁄2 tsp grainy mustard

1⁄2 tbsp maple syrup

Zest from 1 orange

1-2 tbsp finely chopped fresh thyme leaves

1-2 tbsp finely chopped fresh rosemary

Salt and pepper, to taste

 

Dry

2 cups rolled oats
1⁄2 cup chopped hazelnuts

1⁄4 cup pumpkin seeds

1⁄4 cup sesame seeds
1⁄2 tsp paprika
1⁄2 tsp chili powder

 

• In a nonstick or cast iron skillet, melt butter over medium heat and then add syrup and the rest of the wet ingredients. Cook, stirring, for 2 minutes.
 

• Add oats and the rest of the dry ingredients and cook, stirring, until golden, 5 minutes.
 

• Transfer and spread on to a baking sheet to cool.

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