Search

Roast beetroot and apple soup

(214 ratings)

What's my recipe book?

Close

We know what it's like when you're browsing a site with as many recipes as ours. You find a brilliant recipe, want to make it again, but can't remember how you found it!

But we've solved the problem. Now, by clicking 'Save this recipe' or 'I cooked this' on any of our recipes, they'll be saved and grouped into your personal online recipe book. All you have to do is log in with your Facebook account to see them. When you click either of these buttons it will also tell your friends on Facebook what you've been cooking or saving so they too can give our quick and easy recipes a go (but you can turn this off at any time by visiting your 'My recipe book' page). Just click one of the buttons below or 'see my book' to get started. We hope you like it!

Print
Roasted beetroot and apple soup
Roasted beetroot and apple soup
  • Serves: 4

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Easy peasy

  • Costs: Cheap as chips

This mildly spiced beetroot soup is paired with apples to create a thick and wholesome soup. Vibrant in its ruby colour, the beetroots sweet earthy flavours are released when roasted to create a soup bursting with flavour that is really surprisingly easy to cook. A very healthy soup full of nutrients that is great served simply with warm crusty bread and, if you have some, a little scatter of crumbled goats cheese for a beautiful flavour combination. A perfect starter to serve friends that can not fail to impress. Try serving with roast vegetable crisps as a garnish

Ingredients

  • 1kg fresh beetroot, peeled & wedged
  • 2tbsp olive oil
  • 1tbsp ground cumin
  • 2tbsp fresh thyme leaves, plus a few leaves to garnish
  • 25g unsalted butter
  • 1 large onion, finely chopped
  • 2 braeburn apples, peeled, cored & finely chopped
  • 1litre vegetable stock
  • 4tbsp half fat crème fraiche

For a really smooth consistency strain the soup through a sieve after blending

Method

  1. Pre-heat oven to 200°C/400°F/Fan 180°C/Gas Mark 6. Place the beetroot in a single layer over two large baking trays. Drizzle with the oil and toss with the cumin and thyme. Season well then roast for 40-50 minutes or until the beetroot is tender.
  2. Meanwhile melt the butter in a large frying pan and add the onion. Sauté for 10 minutes before adding the adding and cooking for a further 5 minutes until softened.
  3. Transfer to a large saucepan, stir through the roasted beetroot and pour over the stock. Simmer for 10 minutes then in batches transfer to a blender to blitz until smooth.
  4. Serve with a spoonful of crème fraiche and a scattering of fresh thyme.

Your rating

Average rating

  • 3
(214 ratings)

Your comments

comments powered by Disqus

FREE Newsletter