Recipe: Roasted Beet Soup with Apple & Fennel by Paleo Cafe

Recipe: Roasted Beet Soup with Fennel and Apple


Serves 4 as a main

3             Beetroot
1bsp   Olive Oil
1              Leek
½            Fennel
1             Granny Smith Apple
1tbsp     Balsamic Vinegar
½ tsp      Honey
1.25l       Vegetable Stock
Salt & Pepper to season

Preheat oven to 180 degrees. Peel beets and place in a tray. Cover in foil and roast for 45mins or until they are tender.

Sauté chopped leek, fennel and apples in olive oil in a saucepan on the stovetop for 6mins. Add stock, beets, balsamic vinegar and honey and bring to the boil before simmering for 20mins.

Blitz with a stick blender until a smooth consistency. Season with salt & pepper.

Serve with a dollop of coconut yoghurt and a sprinkle of fresh chives.

Printable PDF

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