Beet and apple soup
Ingredients:
| 1 | Medium onion |
| 2 cups | Chopped fennel |
| 1 | Red pepper, diced |
| 3 cups or 8 oz | Mushrooms, halved |
| 1 tablespoon | Canola oil |
| 6 cups | Vegetable or chicken broth |
| 1 pound (8 small) | Beets unpeeled quartered |
| 2 | Apples, peeled, chopped |
| 1 teaspoon | Thyme |
| 2 | Bay leaves |
| ½ teaspoon (or to taste) | Cumin |
| To taste | Salt and pepper |
| To taste | Yogurt (optional) |
Instructions:
- In a large saucepan, sauté the onion, fennel, pepper and mushrooms in canola oil.
- Pour the broth, add the beets, apples and seasonings. Bring to a boil, then reduce heat to medium-low, cover and simmer 20 minutes.
- Remove the bay leaves, then mix in blender.
- Serve hot and garnish with a little yogurt.
http://www.passeportsante.net/fr/Nutrition/EncyclopedieAliments/Fiche.aspx?doc=betterave_nu
