• 600g fresh beetroot, scrubbed and quartered
  • 2 tbsp olive oil
  • 1 tsp cumin seeds
  • 2 sprigs fresh thyme, leaves picked and chopped
  • 1 small knob unsalted butter
  • 1 small onion, finely chopped
  • 1 apple, peeled, cored and chopped
  • 500 ml vegetable stock, made with 1 vegetable stock cube
  • 2 tbsp natural Greek-style yogurt, to serve
  • 2 tsp toasted mixed seeds, to serve


  1. 1

    Preheat the oven to 200°C/gas mark 6. Put the beetroot in a large bowl and toss with 1 tbsp of the oil, the cumin seeds, thyme and a good grinding of black pepper. Tip into a roasting tin and roast in the oven for 30 minutes until the beetroot is really tender when pierced with a knife.

  2. 2

    Meanwhile, heat the butter and remaining oil in a saucepan. Add the onion and cook for 5 minutes until softened. Add the chopped apple and cook for a further few minutes.

  3. 3

    Add the roasted beetroot to the pan with the stock and cook for 10 minutes. Using a stick blender or jug blender, whizz the soup until smooth. To serve, add a spoonful of yogurt and finish with a sprinkling of seeds.

Nutritional Details

Each serving provides
  • Energy 1440kj 344kcal 17%
  • Fat 18.0g 26%
  • Saturates 5.0g 25%
  • Sugars 28.0g 31%
  • Salt 2.5g 42%

% of the Reference Intakes

Typical values per 100g: Energy 268kj/64kcal

Each serving provides

31.7g carbohydrate 11.2g fibre 8.1g protein

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