The idea for this soup had been brewing in my head for some time. I love beetroot and often enjoy them roasted or raw in a salad. I always think apple & beetroot work well in a salad and wondered if they’d work as well paired in a soup. Well, I tried and they do!
I think this soup is beautifully balanced in flavour (crikey..I sound like an actual food writer!), the earthiness of the beetroot is softened with the apples. I know some find beetroot a bit too ‘earthy’ and this soup is not like that at all, so if you’re thinking it will be overly ‘beetrooty’ (new word!) it isn’t.
Another thing about this soup is the texture! Oh my giddy aunt, I now know what people mean when a dish has a velvet texture. This soup is like velvet – in a good way though not in the way where you’ve got fluff on your tongue. This soup actually feels luxurious whilst eating it, who even knew that was possible? Not me that’s for sure!
Do let me know if you try this soup and if you enjoy it. It’s perfect for the colder weather, like a hug in a bowl.
Beetroots are a good source of dietary fibre which can support digestive health and are a great source of vitamin C. Additionally, due to the nitrate content in beetroots, this can help lower blood pressure. They are a rich source of antioxidants which can help support liver health amongst other benefits. The leaves are delicious too (I like to use them in soups or stir-fries) and are full of fibre and a number of vitamins & minerals.
-2 Tbsp. olive oil
-1 onion, peeled & diced
-1 stick of celery, trimmed, cleaned & diced
-1 carrot, peeled, trimmed & diced
-500g beetroot, trimmed, peeled and diced
-2 apples, core removed & diced
-1 bay leaf
-1 tsp. mixed dried herbs
-500ml vegetable stock or water
-salt & pepper to taste
-coconut yoghurt to serve, optional
How To Make
Over a medium heat, warm the oil in a large pan then add the onion, celery and carrot. Saute the vegetables for 10 minutes, stirring often.
Add the remaining ingredients and stir. Pop a lid on the pan and bring to a boil. Reduce heat to simmer and allow to simmer for 15-20 minutes until beetroot is cooked (a knife should glide through it).
Blend the soup using a stick blender, or if using a stand blender, blend the soup in batches and remember to vent the lid to prevent the soup exploding out and decorating your kitchen!
Serve hot with oatcakes and some coconut yoghurt swirled through, if using.
This soup stores well in an airtight container in the refrigerator for up to 4 days.