Baked beetroot and apple soup

 


Baked beetroot and apple soup

Ingredients (10)

500g fresh beetroot, peeled, grated

1 large carrot, chopped

1 onion, chopped

100g green apples, peeled, cored, chopped

2 tsp caster sugar

1 fresh bay leaf*

2 tbsp lemon juice

1.5L (6 cups) Massel chicken style liquid stock

300ml thickened cream, plus extra to serve

Mustard cress* or chopped flat-leaf parsley, to serve

Method

Step 1

Preheat the oven to 140°C. Combine all the ingredients, except the cream and cress or parsley, in a casserole dish. Season with salt and pepper, cover with foil and bake for 4 hours. Discard the bay leaf and set aside to cool slightly. Puree the mixture in a blender, in batches, until smooth, then transfer to a saucepan.

Step 2

Season the soup with salt and pepper, stir in the cream and reheat gently, without boiling. Ladle the soup among bowls and swirl in some extra cream. Garnish with mustard cress or chopped parsley.

 

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