Roasted Golden Beet & Apple Soup with Savory Hazelnut Granola

Joanne Rappos

Olive & Mango

Hamilton, Ontario

Instagram: @theoliveandmango | oliveandmango.com

INGREDIENTS

3 medium golden beets, peeled, roots and leaves trimmed, medium dice

2 medium Gala apples, peeled and cored and medium diced

2 tbsp olive oil Salt, to taste 2 tbsp olive oil 1 medium yellow onion or 4 small shallots, peeled and diced small

3 stalks celery, diced small 1 carrot, peeled and diced small

4 cups vegetable broth

1⁄2 tsp smoked paprika 3 cloves garlic, minced 1⁄2 cup coconut cream, plus more to swirl in before serving

METHOD

Preheat oven to 425°F and line a baking sheet with parchment paper.
Toss beets and apples in 2 tablespoons olive oil and a pinch of salt, and spread evenly onto prepared baking sheet.
Roast for 30 to 35 minutes or until soft and tender, flipping halfway.
As beets are finishing roasting, heat butter or olive oil in a saucepan over medium/low heat.
Add onion and sauté for a couple of minutes.
Add celery, carrot and a pinch of salt, stir, and sauté until tender, 7-10 minutes.
Once veggies are done, remove from oven and carefully add them to the pot.
Add the broth and smoked paprika, and allow to simmer for another 7-10 minutes until everything is completely tender.

Remove from heat.
Using an immersion blender, blend soup. (If using a stationary blender, you might need to do so in small batches.)
Return soup to pot if using stationary blender and stir in the cream if using— heat through, remove from heat and serve with a swirl of cream and some savory granola (recipe right).

Savory Hazelnut Granola

INGREDIENTS

Wet

4 tbsp olive oil or butter

1⁄2 tsp grainy mustard

1⁄2 tbsp maple syrup

Zest from 1 orange

1-2 tbsp finely chopped fresh thyme leaves

1-2 tbsp finely chopped fresh rosemary

Salt and pepper, to taste

Dry

2 cups rolled oats 1⁄2 cup chopped hazelnuts

1⁄4 cup pumpkin seeds

1⁄4 cup sesame seeds 1⁄2 tsp paprika 1⁄2 tsp chili powder

• In a nonstick or cast iron skillet, melt butter over medium heat and then add syrup and the rest of the wet ingredients. Cook, stirring, for 2 minutes.

• Add oats and the rest of the dry ingredients and cook, stirring, until golden, 5 minutes.

• Transfer and spread on to a baking sheet to cool.