Beetroot & Cider Soup
Our Katy cider brings a light touch to this hearty autumnal recipe. Full on flavour, it’s a great winter warmer.
- Ingredients
- Method
- Gallery
- 1 large onion
- 1 bulb fennel
- 4 beetroot
- 2 cloves garlic
- 1 bay leaf
- 2 granny smith apples
- 500ml Thatchers Katy
- Crème fraiche to garnish
- Roughly chop the onion, fennel & garlic and cook over a medium heat until softened
- Peel the beetroot, finely slice and add to onion & fennel
- Add bay leaf & cider and enough water to cover the vegetables
- Simmer over a medium heat until beetroot is softened
- Slice the apples and add to pan
- Blitz the soup in batches in a blender
- Season with salt & pepper
- Pour into bowls and garnish with a dollop of crème fraiche
