Peel the potatoes and cut them into small cubes along with the apple. Roughly chop the cooked beetroot.
Heat the olive oil in a pan. Briefly sweat the potatoes, apple and beetroot.
Pour in the vegetable stock and simmer everything over a gentle heat until the potatoes are soft.
Blend the soup until smooth and season to taste with sea salt and black pepper. For an extra velvety texture, blend a little longer if needed.
Stir in the coconut cream or add it on top at the end, depending on whether you want the soup evenly creamy or served with a topping.
Ladle into bowls, finish with a little coconut cream and serve warm.
Good to know
This soup is simple and really comforting. It turns out creamy, earthy and slightly fruity without feeling heavy.
Swaps
Potatoes → celeriac (a little more fibre, stronger flavour). Apple → pear (milder, slightly sweeter, also with fibre). Coconut cream → cashew butter (more unsaturated fats, creamy texture). Olive oil → avocado oil (heat-stable and mild in flavour).
Cooking tips
Shop-bought stock often contains yeast extract. For low-histamine cooking, make your own.
Allergens
The recipe is naturally vegan and gluten-free, provided the vegetable stock is gluten-free. Coconut can bother some sensitive people. The mild soup usually suits children well, and during pregnancy it's fine with fresh, hygienically prepared ingredients.
