Roast Beetroot And Apple Soup Recipe

Recipe By Slurrp

This roast beetroot and apple soup is a delicious and nutritious dish that combines the earthy sweetness of roasted beets with the tartness of apples. The beets are roasted to bring out their natural flavors, then blended with saut茅ed onions, garlic, and apples to create a smooth and creamy soup. The addition of vegetable broth and a touch of cream adds depth and richness to the soup. Serve it hot with a dollop of sour cream and a sprinkle of fresh herbs for a comforting and satisfying meal.

14 Rating -
1hr 20minstotal
1hr Cook
1hr Cook
Roast Beetroot And Apple Soup

ingredients serve

Ingredients for Roast Beetroot And Apple Soup Recipe

  • 1 Medium Beets
  • 1/4 tablespoon Olive Oil
  • 1/4 Medium Onion, Chopped
  • 1/2 cloves Cloves Garlic, Minced
  • 1/2 Medium Apples, Peeled, Cored, And Chopped
  • 1 cup Vegetable Broth
  • 0.06 cup Heavy Cream
  • As required Salt And Pepper, To Taste
  • as per your need Sour Cream, For Garnish
  • as needed Fresh Herbs, Such As Parsley Or Dill, For Garnish

Directions: Roast Beetroot And Apple Soup Recipe

Cooking Directions

  • STEP 1.Preheat the oven to 400掳F (200掳C).
  • STEP 2.Wash and trim the beets, then wrap them individually in aluminum foil.
  • STEP 3.Place the wrapped beets on a baking sheet and roast in the preheated oven for about 1 hour, or until they are tender when pierced with a fork.
  • STEP 4.Remove the beets from the oven and let them cool slightly. Once cool enough to handle, peel off the skin and chop the beets into small pieces.
  • STEP 5.In a large pot, heat olive oil over medium heat. Add the chopped onions and saut茅 until they are soft and translucent.
  • STEP 6.Add the minced garlic and saut茅 for another minute, until fragrant.
  • STEP 7.Add the chopped apples and saut茅 for a few minutes until they start to soften.
  • STEP 8.Add the roasted beets to the pot and stir to combine with the onions, garlic, and apples.
  • STEP 9.Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat and let it simmer for about 15 minutes to allow the flavors to meld together.
  • STEP 10.Using an immersion blender or a regular blender, puree the soup until smooth and creamy.
  • STEP 11.Return the soup to the pot and stir in the heavy cream. Season with salt and pepper to taste.
  • STEP 12.Simmer the soup for another 5 minutes to heat through.
  • STEP 13.Serve the roast beetroot and apple soup hot, garnished with a dollop of sour cream and a sprinkle of fresh herbs.
  • STEP 14.Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Cooking Tips

  • To make peeling the roasted beets easier, you can rub them with a paper towel while they are still warm.
  • For a vegan version, substitute the heavy cream with coconut cream or cashew cream.
  • If you prefer a chunkier soup, you can reserve some of the roasted beets and apples before pureeing and add them back into the soup after blending.

Storage and Serving

  • This roast beetroot and apple soup is best served hot.
  • Garnish with a dollop of sour cream and a sprinkle of fresh herbs, such as parsley or dill, for added flavor and presentation.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.
calories per serving
8 g Fat7 g Protein22 g Carbs14 g FiberOther

Current Totals

  • Fat
  • Protein
  • Carbs
  • Fiber


  • Carbs
  • Protein
  • Fiber


  • Fat

Vitamins & Minerals

  • Calcium
  • Iron
  • Vitamin A
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
  • Vitamin B12
  • Vitamin C
  • Vitamin E
  • Copper
    < 1mcg
  • Magnesium
  • Manganese
  • Phosphorus
  • Selenium
  • Zinc
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp