This striking and flavoursome soup is pretty enough for a dinner party. Decorate with sour cream and fresh chives for a show stopping and unusual start to your meal.

Serves 4-6
Beetroot and Apple Soup with Sour Cream and Chives


For the Soup:

  • 4-6 medium beetroot, cooked and peeled
  • 1 large potato, peeled and cubed
  • 3 large carrots, peeled and finely diced
  • 1 large onion, peeled and finely diced
  • 4 large cloves garlic, peeled and chopped
  • 2 sweet apples, such as Royal Gala or Cox, washed, cored and chopped (no need to peel)
  • 960ml (4 cups) vegetable stock
  • 1 tbsp apple cider vinegar
  • Sea salt and black pepper, to taste

To Serve:

  • Dairy-free sour cream or yoghurt
  • Snipped chives


  1. Place all the soup ingredients in a large, heavy based pan, season and bring to the boil.
  2. Once boiling, turn down the heat, cover with a lid and leave to simmer for 1 hour, or until all the vegetables are soft.
  3. Using a hand blender, purée the soup, check the seasoning, and warm through to serve.
  4. Serve in warm bowls, topped with the sour cream and a sprinkling of chives.

Per serving (431g) Calories: 156, Carbohydrates: 30.5g, Sugars: 17g, Salt: 3.5g, Fat: 2g Saturates: 0g, Protein: 5g

Taken from November 2018 (Issue 44) Vegan Life Magazine

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