Name: Baked beetroot and apple soup
Prep time: 10 min
Cook time: 245 min
Total time: 255 min
Yield: 1
Ingredients: 500g fresh beetroot, peeled, grated; 1 large carrot, chopped; 1 onion, chopped; 100g green apples, peeled, cored, chopped; 10.00 gm caster sugar; 1 fresh bay leaf*; 42.00 gm lemon juice; 1.5L (6 cups) chicken style liquid stock; 300ml thickened cream, plus extra to serve; Mustard cress* or chopped flat-leaf parsley, to serve

Baked beetroot and apple soup

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Prep Time:
10 minutes

Cook Time:
245 minutes

Total Time:
255 minutes

Enhance baked beetroot soup with a touch of apple for added sweetness and depth.

Ingredients:

500g fresh beetroot, peeled, grated
1 large carrot, chopped
1 onion, chopped
100g green apples, peeled, cored, chopped
10.00 gm caster sugar
1 fresh bay leaf*
42.00 gm lemon juice
1.5L (6 cups) chicken style liquid stock
300ml thickened cream, plus extra to serve
Mustard cress* or chopped flat-leaf parsley, to serve

Instructions:

- Preheat the oven to 140°C. - Mix all ingredients, excluding the cream and cress or parsley, in a casserole dish. Add salt and pepper, cover with foil, and bake for 4 hours. - Remove the bay leaf and let it cool slightly. Blend the mixture in a blender until smooth, then transfer to a saucepan.
Season the soup with salt and pepper, stir in the cream and gently reheat without boiling. Pour into bowls, drizzle with extra cream, and top with mustard cress or chopped parsley.

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