Food Fiend Experience

Autumnal flavours - Beetroot and Apple soup

Recipe for Beetroot and Apple SoupHere is a low carbohydrate, high fibre soup packed full of flavour. The ingredients have been roasted to intensify the flavours. A perfect Halloween starter! Beetroot easily stains, use latex or disposable gloves when preparing the beetroot to prevent this. Food Fiend Experience runs international cuisine cooking courses which make an ideal gift for that hard to buy for person. For more information go to:

Ingredients (for 6- 8 servings)
900g raw beetroot
2/3 eating apples
1 vegetable stock cube
1.5- 2 litres water
Small pot of yoghurt if desired
Leaves of parsley or coriander for garnish


  1. Wash and trim beetroot and peel. Roughly chop to similar size chunks. Place in large roasting pan with olive oil drizzled onto base. Season with pepper and salt. Cook on fan oven at 180 for 20 minutes.
  2. Wash apples, quarter and remove core. Roughly chop to similar size chunks. Add apple to the cooked beetroot and ½ litre of vegetable stock and mix well. Roast for 10 minutes.
  3. Tip contents of roasting pan into large pot and add 1 litre boiling water (if you prefer a thinner soup add 1.5 litres). Puree with a hand blender and add additional seasoning if required.
  4. Heat through and serve with a dollop of yoghurt and parsley or coriander leaf if desired.
Recipe column - by Kathy Fitchett, Photography by the Paul Burrows Studios, Havant
Posted on Wed, 26/10/2016 - 15:44