Beetroot and apple soup


600g beetroot, stalks trimmed
1 tbsp sunflower oil
2 onions, finely sliced
1 tsp caraway seeds
1 tsp cumin seeds
600g bramley apples
1 litre vegetable stock
2 star anise
150ml soured cream
1 tbsp hot horseradish
½ lemon, juice


1. Preheat the oven to 200°C, gas mark 6. Roast the beetroot for 1 hour 15 minutes until soft. Rinse under cold water, peel and chop; set aside. Meanwhile, heat the oil in a large pan and cook the onions, caraway and cumin for 10-12 minutes.

2. Add the beetroot, peeled, cored and chopped apples, vegetable stock and star anise. Bring to the boil and simmer for 10 minutes.

3. Discard the star anise and purée the soup in a blender. Return to the pan, season and reheat. Combine the soured cream, horseradish and lemon juice in a bowl. Serve the soup in mugs, topping each with a spoonful of the cream.

Beetroot and apple soup
  • Preparation time: 20 minutes
  • Cooking time: 90 minutes
  • Total time: 1 hour 50 minutes 60 minutes 50 minutes

Serves: 6

Nutritional Info

Typical values per serving:

Energy 987.424kJ
Fat 10.6g
Saturated Fat 3.4g
Carbohydrate 20.4g
Sugars 18.9g
Salt 0.26g

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4 stars

Average user rating Based on 12 ratings

This recipe was first published in Mon Nov 07 07:53:04 GMT 2011.