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Chilled Beetroot& Apple Soup

Love a lunch party? This dish Serves 8 - 10 guests

You will need:


  • 1 ½ cups diced onion
  • 1 cup each of diced carrot,  celery & onion
  • 1 leek, chopped, soaked &     rinsed
  • ½ cup olive oil
  • 2 tbls butter
  • 1.5 kgs baby beetroot
  • 2 tsp chopped fresh thyme
  • 3 tbls  flour
  • 5 apples
  • 1 tsp cinnamon
  • 2 tbls brown sugar
  • 1 sweet potato, peeled & cut into rough chunks
  • 2 tubs of Dr Broth Chicken Bone Broth
  • Honey to taste
  • ¼ cup rice wine vinegar
  • 1 cup cream
  • Salt & white pepper


  1. Trim the stalks from the      beetroot, leaving about 3cm of stalks attached. Toss the beetroot in a  mixing bowl with a ¼ cup of the olive oil, 3 tablespoons of balsamic      vinegar, 2 tablespoons of honey, 1 teaspoon freshly chopped thyme &  sprinkle with salt and pepper, toss to combine and pour contents out into      a roasting dish, pour in enough water to come 2 cm up the side of the  roasting dish, cover with foil and place into a 180oC oven. They should  take between 45mins and 1hr 15 mins. Once they can be easily pierced with   a knife they are ready, remove from the oven and set aside.
  3. Peel, core and halve the   apples, place them in a shallow baking dish and rub a little butter on  them, sprinkle with 1 tablespoon of cinnamon & 2 tablespoons of brown      sugar, roast them at 180˚ until soft, remove and set aside
  5. Place the remaining ¼ cup of    olive oil, 2 tablespoons of butter in a medium sized heavy bottomed pot  over medium heat, add the celery, carrot, onion and leek, stirring      regularly until they soften, add the other teaspoon of chopped thyme,  stir in the 3 tablespoons of flour and cook for another 2 minutes      stirring constantly.
  7. Pour in the warm bone broth,   whilst stirring quickly to incorporate, bring to the boil, add the  roasted beetroot and apples and simmer until the liquid has reduced by      1/3, 30-40 mins, remove from the heat.
  9. Puree in batches using a   blender, taking care with the hot liquid and pass the soup through a fine mesh strainer, it is important that you use a fine mesh strainer      otherwise the soup will be grainy. Chill soup thoroughly
  11. Once chilled, whisk in the  cream, rice wine vinegar, some honey if needed.
  13. Serve chilled with a generous  dollop of goats cheese or Greek yoghurt

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