• 600 g 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 eating apple, peeled, cored and chopped
  • 500 ml vegetable stock
  • 2 tbsp natural Greek-style yogurt or crumbled Lancashire cheese, to serve
  • 2 tsp toasted mixed seeds, to serve


  1. 1

    Preheat the oven to 200°C, fan 180°C, gas 6. Put the beetroot in a large bowl and toss with 1 tbsp olive 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 about 5 minutes until really 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, whiz the soup until smooth.

  4. 4

    To serve, add a spoonful of yogurt or crumbled Lancashire cheese and finish with a sprinkling of seeds.


    Cook's tip: to freeze, make the soup to the end of step 3, then leave to cool completely. Transfer to a freezer-proof container and freeze for up to 1 month. Defrost overnight in the fridge before reheating until piping hot, then add the finishing touches

Nutritional Details

Each serving provides
  • Energy 1599kj 382kcal 19%
  • Fat 21.1g 30%
  • Saturates 6.2g 31%
  • Sugars 30.2g 34%
  • Salt 0.6g 10%

% of the Reference Intakes

Typical values per 100g: Energy 222kj/53kcal

Each serving provides

34.0g carbohydrate 11.7g fibre 8.2g protein

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