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Friday 17 September 2010

Souper Dooper: Beetroot & Apple Soup

It's a well known fact that I love beetroot. It's a relatively recent discovery for me - as a child I always thought they tasted like dirt, but now I appreciate their earthy, sweet nature.

Of course, they're also very pink, which I thoroughly approve of. Just don't forget to wear rubber gloves when you're peeling and chopping them, otherwise you'll be pink too!

Paired with apple, beetroots make a lovely thick soup. If you like, you could tart it up by stirring through some chunks of goat's cheese, or sprinkling some flat leafed parsley over the top.

Beetroot & Apple Soup (serves 2)

You'll need:
  • 300g raw beetroots, peeled and cut into chunks
  • 1 bramley apple, peeled and cut into chunks
  • 1 onion, chopped
  • A sprig of thyme
  • Olive oil
  • 500ml vegetable stock
  • 1 tbsp balsamic vinegar
  • Croutons to serve
Make it!
  • Preheat the oven to 200c / Gas 6
  • Put the beetroot, apple, onion and thyme in a roasting tin and drizzle with olive oil. Sprinkle over some salt and pepper, then cover with foil and roast for 45 minutes.
  • Bring the stock to a simmer, then add the beetroot, apple, onion and thyme mixture and the balsamic vinegar. Bring back up to a simmer for a couple of minutes.
  • Take the soup off the heat, fish out the thyme and discard.
  • Blend the soup until smooth.
  • Serve hot with plenty of croutons.


  1. This looks wonderful, but unfortunately I’m still in the ‘tastes like dirt” phase of beetroot appreciation

  2. Oh dear. It's 1.30 am and my stomach just growled at the picture of this. Think I know what I'll be making tomorrow. :)

  3. This is such a great way to eat beetroot! I've never thought about having it in a soup :)


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