Roasted Beet and Apple Soup with Fresh Dill
This vibrant, velvety soup combines earthy roasted beets with sweet spring apples for a naturally beautiful bowl bursting with flavor. Finished with a swirl of sour cream and fresh dill, it's the perfect light lunch or elegant starter.
Ingredients
- 500g raw beetroot, peeled and cubed
- 2 medium apples, peeled, cored and chopped
- 1 medium onion, diced
- 2 cloves garlic, minced
- 750ml vegetable stock
- 2 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon fresh thyme leaves
- Salt and black pepper to taste
- 4 tablespoons sour cream, for serving
- 2 tablespoons fresh dill, chopped
Instructions
Preheat your oven to 200°C (400°F). Toss the cubed beetroot with 1 tablespoon olive oil, season with salt and pepper, and roast on a baking tray for 35-40 minutes until tender.
In a large pot, heat the remaining olive oil over medium heat. Sauté the onion for 5 minutes until softened, then add the garlic and cook for another minute.
Add the chopped apples and thyme to the pot and cook for 3-4 minutes until the apples begin to soften.
Add the roasted beetroot and vegetable stock to the pot. Bring to a boil, then reduce heat and simmer for 10 minutes.
Remove from heat and blend the soup using an immersion blender until completely smooth. Stir in the apple cider vinegar and adjust seasoning to taste.
Ladle the soup into bowls, add a swirl of sour cream, and garnish with fresh dill. Serve warm.
Did you make this?
Upload your photo and show how it turned out.