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
- 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
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.
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.
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.
Serve with a spoonful of crème fraiche and a scattering of fresh thyme.
For a really smooth consistency strain the soup through a sieve after blending