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Beetroot Soup

A slightly different soup, something that you wouldn't necessarily expect to see in this form. It gives a beautiful colour and a rich earthy taste for those cold days.
Prep Time10 mins
Cook Time1 hr 5 mins
Total Time1 hr 15 mins
Course: Soup
Cuisine: British
Keyword: apple, beetroot, feta, goats cheese, soup
Servings: 6 People
Calories: 816kcal


  • 1 Large onion
  • 2 Carrots
  • 2 Celery Sticks
  • 4 Large garlic cloves
  • 1 Bramely apple
  • 750 Grams raw beetroot sliced
  • 1.5 Litres chicken stock (or veg)
  • 1 Nob butter
  • Salt and pepper to taste


  • As with the previous recipes we will begin with melting the butter in a pan on a low heat. You'll want to finely chop up the onion, carrots, celery sticks and garlic and pop them into the pan. Let them cook for 10 minutes until they are soft but not coloured. If you need some more liquid to stop everything from browning the you can add a splash of water. 
  • When the vegetables in the pan are soft then add in the peeled and sliced apple alongside with the sliced beetroot. There is no need to peel the beetroot as the skin of the beetroot will add a deeper earthy flavour to the soup. Cover and sweat for another 10 minutes.
  • Pour in your choice of stock, preferably hot, and add a pinch of salt and pepper. Bring it to a boil before reducing the heat and cook for around 50 minutes uncovered until the beetroot is soft
  • Put the mix into a blender and blitz until smooth. taste and add some more salt and pepper if needed.
  • This soup shouldn't be piping hot to taste the best. Somewhere between warm and hot is perfect. You can also top it with a bit of feta or goats cheese, or yogurt and dill.


To add an extra layer of flavour try adding some Dijon mustard in along with the beetroot and apple.