Sauté the shallots and ginger in vegetable oil. Finely chop the celery, apple, and beet root, add it to the pot and continue to sauté. Add the bouillon and boil over medium heat for about 15 minutes.
If desired, pureé the ingredients, and season with salt and pepper to taste. If adding the apple, add orange juice, then serve.
If not adding the apple, add soy milk, bring to a boil, and immediately serve. The feature photo shows how it looks made with soy milk and cumin, with a dollop of sour cream.
If using raw beetroot, cook it for about 10 minutes in a pressure cooker after the pressure rises. If cooking in a pot or in a 200℃ oven, allow about 20 minutes. Test for tenderness with a skewer.
Story Behind this Recipe
Since I had 1/2 a beetroot leftover from making a salad, I made this with soy milk.
This is an easy soup that highlights the sweetness of the beetroot and warms you up. The sour cream, salt, and pepper are optional. Make the dish even more delightful by serving it with cheese and sour rye bread.