Broad Bean Pod & Gluten Free Bread Soup
Cheesy Potato Soup with Dill
Courgette & Apple Soup
Gingered Chicken & Sweet Corn
Golden Tomato & Courgette Soup
Lentil & Chard Soup (Salka)
Mushroom Soup with Blue Cheese
Squash & Sweet Potato Soup with a Sting
Thai Style Hot & Sour Mushroom Soup
Tomato Soup (or Sauce)
White Beetroot & Apple Borscht
(c)2005-12 Copyright Anne Luder, you are welcome to print out a copy for your own personal use, for all other uses please contact me first.
THE SLOW COOKING CELIAC BY ANNE LUDER
Recipes for slow cookers + conventional methods - many suitable for Shabbat
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Parve, Vegan, Dairy Free, Naturally Gluten Free
Makes 8 portions
A modern version of an old favourite, which looks nothing like the original as it is made with white or Chioggia beets. It can be served two ways with or without green beet leaves dancing on a creamy coloured soup. You will see that the beet leaves turn it a pale green.
I have added apples which mellow the soup and remind us the High Holy Days. I am lucky in that my garden has provided the beet, parsley and celery and my sister kindly provides the apples.
200g (7oz) onion
400g (14oz) white or chioggia beetroot
(plus the stems and leaves if possible)
1 large stick of celery
400g (14oz) eating apples
700ml (25 fl oz) 3 cups boiling water
2 tbsp vegetable oil
4-5 stems of parsley
Remove the stems and leaves from the beet and put to one side in a bowl of salted water to clean them. Cook the beet in boiling water for five minutes so that you can remove the skin - I do this in the microwave.
Chop the onion and celery. Heat the oil in a large saucepan and toss in the onion mix. Add a pinch of salt and gently fry this mix for 5 minutes till soft. Chop the parsley stems and add to the pan.
Peel and roughly chop the apples and the beetroot stems. Plunge the beet into cool water and peel then chop these. Add these to the pan together with the apples and stems, stir. Now pour in the boiling water taking care. Reduce the heat and cook for about 10 minutes until the beet and apples are soft. Remove from the heat.
(Optional for a stronger flavour and a hint of green - Finely chop the beet leaves and stir into the soup - continue as below)
Season the soup to taste and blend either using a hand blender or in a liquidizer.