Apple-Elderberry Beetroot Soup

The last kick has been given by the elderberry-apple jam, though I was curious about the beetroot-elderberry combination already since quite a long while. As the three are pretty great together, I decided to combine them in a soup. Its colour is definitely dominated by the berries and even stronger, because I used chioggia beet instead the normal ones. Chioggia has a much sweeter and almost no earthy taste, therefore the soup is very fruity. It is a nice autumn meal that warms you for sure and brings a smile on your face with its gorgeous colour. Ah, and just leave the cream and you won't have to care about the calories!

 

Ingredients: 

4 small apples
1 medium beetroot
2 tablespoons elderberries
1 teaspoon butter
1 tablespoon cane sugar
250 ml apple cider
150 ml water or apple juice
1 tablespoon vanilla extract
1-2 tablespoons cream for serving

Peel and dice apple and beetroot. Dislodge the berries from the stem. Over low heat melt butter, add cane sugar and let it caramelise. Add beetroot and 50 ml of apple cider and let it reduce. Now add the apple, the berries, the rest of the cider and the water or apple juice or even beet juice. Cook for 15-20 minutes, then puree and mash it through a strainer. Add vanilla extract and serve with a few drops of cream.