Monday, 10 March 2014

Baked Beetroot and Apple Soup

I love farmers markets! Driving through country Victoria I stumbled across a market and of course I had to stop and stock up on some fresh produce. Considering it is now Autumn, there were root vegies, brassicas,  apples, pears and the last of the stone fruit.

My haul - heirloom carrots, purple & golden beetroot, kale, fuji apples

Set with a mission to use up all this fabulous produce I found a perfect recipe for baked beetroot and apple soup, which also used carrot.

The result is a tangy, earthy, flavoursome soup that has the bonus of being so pretty in colour! As I can't follow a recipe, I made a few modifications. This soup is delicious both warm and cold. If you want to turn it a bright pink colour, stir through yoghurt or cream, however for a deep purple just drizzle on top.

Baked Beetroot and Apple Soup (adapted from


600g fresh beetroot, peeled
1 purple carrot, roughly chopped
1 small onion, roughly chopped
1 large Fuji apple peeled, cored, chopped
3 bay leaves
Juice of 1 lemon
1.5L (6 cups) vegetable stock
Natural yoghurt, to serve*


Preheat oven to 140 degrees.
In a food processor or Thermomix place the beetroot, carrot, onion and apple and pulse 3 times until diced. 
Place into an oven proof dish along with bay leaves, lemon and stock then cover and place into the oven for 3 hours to cook.
Remove bay leaves and blend until a smooth puree.
Serve with yoghurt.

*The original recipe calls for 300ml cream plus extra to serve. Personally I love the flavour of the soup without any added cream, just a dollop of yoghurt on the top.

Sarah xx