Beetroot and Apple Soup: Easy Beetroot Soup Recipe

Two of the tastiest autumn ingredients are beetroot and apple, and these ingredients work well together. The earthy and sweet flavours of the beetroot complement the fruity and tart flavours of the apple. One of the best ways to use beetroot and apple together is in a delicious beetroot and apple soup.

Although this is the perfect soup for autumn and winter due to the ingredients’ seasonality, it is also an excellent soup at other times of the year. It is also a soup that you can serve either hot or cold.

Soups with beetroot have all the nutritional goodness that this root vegetable contains. According to Healthline, beetroots are an excellent source of dietary fibre, vitamins C and B9, iron, potassium, and manganese. Similarly, you will get a boost of healthy goodness from the apple, as they are a good source of fibre, vitamin C, and potassium.

In addition to the delicious taste and the nutritional benefits of this soup, it also has a visual impact. The bright purple colour of the soup is eye-catching, and this makes apple and beetroot soup a fantastic option for a dinner party. The visual impact and amazing taste make it a perfect soup for a Christmas dinner starter.

Here is how to make an easy, healthy, and delicious beetroot and apple soup.

Preparation time:	15 minutes
Cooking time:	50 minutes
Servings:	4
Vegetarian/ vegan:	Vegetarian- YES   Vegan- YES
Dairy-free:	YES
Gluten-free:	YES

Ingredients for Beetroot and Apple Soup

• 1.2 kg fresh beetroot, peeled and quartered
• 2 apples, peeled, cored and chopped
• 1 small onion, finely chopped
• 1 stick celery, finely chopped
• 3 tbsp olive oil
• 1-litre vegetable stock
• ½ tsp paprika (optional)
• Freshly ground black pepper to taste

How to Make Beetroot and Apple Soup

1. Preheat the oven to 200C/ gas mark 6.
2. Put the quartered beetroot pieces into a bowl with 2 tbsp olive oil and a generous grind of black pepper.
3. Toss the beetroot in the bowl to coat them with the oil before transferring them to a roasting tin.
4. Put the roasting tin in the oven, and cook for 30 minutes, or until the beetroot is tender.
5. Ten minutes before the beetroot is cooked, heat the remaining oil in a saucepan over medium heat.
6. Add the chopped onion and celery to the pan and cook for five minutes until softened.
7. Then, add the chopped apple and the optional paprika to the pan, and cook for another two minutes.
8. Remove the beetroot from the oven, and add to the pan with the onions, celery, and apple.
9. Cover the ingredients with the vegetable stock and cook for a further 10 minutes.
10. Blitz the beetroot and apple soup to a smooth consistency with either a stick blender of a food processor, then serve into bowls.

Additional Tips

• The paprika is an optional ingredient in this recipe. If you do not like the flavour of paprika, then adding a spring of thyme during cooking is another way of adding flavour to the soup.
• Croutons, your favourite type of bread, or beetroot and apple crisps are all excellent accompaniments for this soup.
• If you are not on a dairy-free diet, you can also serve your beetroot and apple soup with a swirl of cream, or a dollop of either sourced cream, natural yoghurt, or creme fraiche.
• If you like our beetroot and apple soup, you may also like other soups with beetroot, such as our recipe for Borscht, a Ukrainian beetroot soup.
• Another of our easy soup recipes you may enjoy is our recipe for butternut squash and apple soup.
• It is easy to make beetroot and apple soup in a soup maker. If you do not yet have a soup maker but are considering buying one, then check out our soup maker buying guide and soup maker product reviews.
• If you make this soup, let us know what you think in the comments below.