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Beetroot and apple soup with soured cream and dill


Serves: 6-8
timePrep time: 20 mins
timeTotal time:
Beetroot and apple soup with soured cream and dill
Recipe photograph by Laura Edwards.

Beetroot and apple soup with soured cream and dill


Serves: 6-8
timePrep time: 20 mins
timeTotal time:

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Nutritional information (per serving)
Calories
170Kcal
Fat
6gr
Saturates
2gr
Carbs
20gr
Sugars
19gr
Fibre
6gr
Protein
3gr
Salt
0.6gr

Debbie Major

Debbie Major

Cook, writer and food stylist, Debbie's reputation for foolproof, delicious recipes is second to none. She is renowned for her dedication to seasonal home cooking and her love of all things rustic and authentic. Simplicity over cheffy is her motto!
See more of Debbie Major’s recipes
Debbie Major

Debbie Major

Cook, writer and food stylist, Debbie's reputation for foolproof, delicious recipes is second to none. She is renowned for her dedication to seasonal home cooking and her love of all things rustic and authentic. Simplicity over cheffy is her motto!
See more of Debbie Major’s recipes

Ingredients

  • 2 x 500g bunches raw beetroot
  • 2 tbsp olive oil
  • 1 large onion, chopped
  • 2 garlic cloves, crushed
  • 1 small Bramley cooking apple (about 250g), peeled, cored and chopped
  • 750ml good-quality vegetable or chicken stock
  • 200ml pressed apple juice
  • 2-3 tbsp soured cream or crème fraîche
  • dill sprigs and/or micro herbs, to garnish

Step by step

Get ahead
Make up to 3 days ahead; cool, cover and chill. It can also be frozen.
  1. Peel the beetroot and cut into 1.5cm cubes.
  2. Heat the olive oil in a large pan, add the onion, garlic and a little salt and pepper. Cover and cook over a low heat for 10 minutes until the onion is soft but not coloured. Uncover, add the beetroot and the apple, re-cover and cook for a further 10 minutes until they are both soft.
  3. Add the stock and simmer with the lid on for 30 minutes or until the beetroot is completely tender. Leave to cool slightly, then add the apple juice and liquidise in batches in a blender until smooth (or use a hand blender). Season to taste with salt and pepper. To serve cold, cool and chill for at least 6 hours or – even better – overnight.
    Tip
    To avoid staining your hands, wear rubber gloves when peeling the beetroot. If you want to add a little something extra to the soup, try putting a heaped teaspoon of white crab meat into each serving (tinned is fine), along with the other garnishes.
  4. To serve, ladle the soup into small bowls, cups or tumbler-shaped glasses and garnish each bowl with a swirl of crème fraiche, some dill and/or micro herbs.

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