Roasted Beetroot and Apple Soup

Created on 18th Feb 2016

Soups are always a great option during the winter months. Roasting the beetroot and apple intensifies the flavour and creates a wonderfully sweet caramel-like hint to this rustic soup.

The ingredients and instructions for Roasted Beetroot and Apple Soup are as follows:


Serves 2

250g beetroot, diced
1 eating apple, cored and cut into quarters
½ onion, cut into quarters
1 garlic clove
2 tbsp Pomora olio nuovo
1 tsp cumin seeds
½ tsp ground coriander
½ tsp ground cinnamon
A pinch of ground ginger
Zest and juice of 1 lime
500ml chicken or beef bone broth (or vegetable stock if you are vegetarian)
Leaves from 2 mint sprigs, finely chopped, plus extra leaves to serve
100g natural yoghurt
Sea salt and ground black pepper


1. Preheat the oven to 200°C. Put the beetroot, apple, onion and garlic into a roasting pan, drizzle with Pomora olio nuovo and toss to mix well. Season with salt and pepper and roast for 35 minutes until tender.

2. Lightly toast the cumin seeds in a dry frying pan over a medium heat for 30 seconds.

3. Put the roasted vegetables, cumin, coriander, cinnamon, ginger, lime and stock into a blender and blend until smooth.

4. Pour the smooth soup into a saucepan over a medium heat. Bring to a simmer and cook for 5 minutes.

5. Stir the chopped mint leaves into the yoghurt. Serve the soup with a tbsp of the minty yoghurt and scattered with some of the extra mint leaves.

The recipe for Roasted Beetroot and Apple Soup uses Pomora olio nuovo.
Taken from The Gut Health Plan by Christine Bailey, Nourish Books 2016.
RRP £12.99. 25% off with code POMORA25 at Nourish Books.