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Apple and Beetroot Soup


A lovely deep red, thick soup with a slightly smoky flavour.

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Rate this recipe 4/5 (56 Votes)


  • 500g/4 medium raw beetroot, grated
  • 1 tsp caraway
  • 2 large desert apples, cored and quartered, leave peel on
  • 750mls ham stock (the ham gives it smokiness)
  • 1 tsp cider vinegar
  • Creme fraiche and chopped dill to serve


Level of difficulty Easy
Preparation time 5mins
Cooking time 20mins
Cost Budget Friendly


Step 1

Put beetroot, apple and caraway and stock into a medium sized pan.Bring to the boil and simmer for 20 mins.

Step 2

Cool slightly and blitz with a hand blender until smooth.

Step 3

Add the vinegar and adjust seasoning if required putting a little more vinegar in if a tarter flavour is required. Serve with creme fraiche and dill.


Goes really well with a rye bread.

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