Beetroot gives this smooth soup its earthy depth, while tart apple and fresh dill keep each spoonful bright.
Ingredients
- 600g, peeled and cut into 2cm cubes Beetroot
- 1 medium, about 180g, peeled, cored and diced Cooking apple
- 1 medium, diced Onion
- 1 tbsp Olive oil
- 800ml Vegetable stock
- up to 150ml, if needed to adjust the finished soup Hot water
- 1 tbsp Cider vinegar
- 12g, finely chopped, plus a little to finish Fresh dill
- 4 tbsp, to serve Natural yoghurt
- 3/4 tsp, plus to taste Fine salt
- 1/4 tsp Black pepper
Method
- Wear kitchen gloves if you want to avoid staining your hands. Trim, peel and cut the beetroot into even 2cm cubes so it cooks at the same rate. Dice the onion and apple.
- Heat the oil in a large saucepan over medium-low heat. Add the onion and 1/4 tsp salt; cook for 6–8 minutes, stirring, until soft and translucent without browning.
- Add the beetroot, apple and vegetable stock. Bring to a boil, then reduce to a steady simmer. Cover partly and cook for 30–35 minutes, stirring once or twice, until a knife slides easily through the beetroot.
- Remove the pan from the heat and let it stand for 5 minutes. Blend with a stick blender until completely smooth, keeping the blender head submerged to avoid splashes. If using a jug blender, blend in small batches and vent the lid according to the blender instructions.
- Stir in the cider vinegar, chopped dill, remaining 1/2 tsp salt and pepper. Taste and adjust. If the soup is thicker than you like, loosen it with a little of the measured hot water.
- Return the pan to low heat and warm gently for 2–3 minutes without boiling. Ladle into bowls and add a spoonful of natural yoghurt and a little dill to each serving.
- Serve hot with the remaining dill scattered over the top.
Allotment tip
Cut the beetroot to an even size and simmer until completely tender before blending; undercooked pieces leave a grainy soup.