Apple And Beetroot Soup

by |

Preparation Time

60 minutes





Finger Food

Cut sliced bread into toddler sized portions and have them dip it into the soup.


  • 500 g (1 lb) beetroot, peeled and chopped

  • 2 tbsps olive oil

  • 2 tsps dried thyme

  • 2 tsps cumin seeds

  • 15 g (1/2 oz) butter

  • 1 large onion, finely chopped

  • 1 large dessert apple, peeled, cored and chopped

  • 1 large cooking apple, peeled, cored and chopped

  • 1.5 litres (21/2 pints) vegetable stock

  • sea salt and black pepper

  • live Greek yogurt, to serve

This light but filling soup will improve the digestion, support the liver and provide a hit of energy-boosting nitrates.

Place the beetroot in a large bowl with the olive oil, thyme and cumin seeds, season to taste and toss together.

Transfer to a baking sheet and place in a preheated oven, 200 (400), Gas Mark 6, for 30 minutes until the beetroot is tender.

Meanwhile, melt the butter in a large saucepan over a medium heat and add the onion.

Cook for 5 minutes, stirring frequently, until softened. Add the apple and cook for a further 5 minutes.

Add the beetroot and any juices to the pan along with the stock, bring to the boil and cook for 10 minutes.

Allow to cool slightly.

Place the soup in a blender or food processor, in batches if necessary, and blend until smooth.

Season to taste and reheat if desired.

Serve hot or cold, with a swirl of yogurt in the top of each bowl.

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