Roasted Beet Apple Soup
Roasted Beet Apple Soup, a delicious and simple beet soup recipe featuring fresh fall apples, celery, and herbs. An easy comfort food recipe for fall and winter that’s ready in less than 60 minutes!
Making beet soup is a great way to reap the benefits of this nutritious root vegetable during the winter months, when seasonal fresh veggies may be sparse at your grocery store. And combining beets with fresh apples, celery, and herbs will bring a note of freshness that we all need during the long, dark days of winter!
👉 Ready to learn how to make an easy beet soup with green apples and celery? Let’s do it!
🍲 Why you should make a roasted beet and apple soup
Here’s why you’ll love this simple red beet apple soup:
- It’s tasty. What better way to show off the flavors of late fall and early winter by combining sweet red beets with the tartness of green apples and the savory flavor of celery and fresh herbs in this Red Beet Apple Soup.
- It’s a new way to sneak in veggies. If you’re looking to up your veggie intake, making beet soup is a great way to do that! You’ll love the bright color that the beets bring to the dish, not to mention their naturally sweet and earthy flavors.
- It’s easy. With only 5 minutes of prep time, you’ll have a delicious soup on your table in less than an hour. Simply roast the beets, cook the apples and veggies, and then combine ingredients with an immersion blender. Add spices to taste and it’s ready to enjoy!
While beets are the star ingredient in this recipe, you’ll also need apples, some other veggies, and fresh herbs. Here’s the rundown of what you’ll need to bring the soup together:
- Red beets: 6 beets are what you’ll need for this recipe. Make sure to destem them before cooking!
- Olive oil: used to cook the vegetables and adds extra flavor.
- Green apples: you’ll need 2 green apples. Before cooking them into the soup, the apples will need to be sliced (skin on for more fiber).
- Celery stalks: sliced celery brings a little freshness and fiber to the dish.
- Onion and garlic cloves: adds a boost of savory flavor.
- Vegetable broth: the liquid base we used for this soup
- Fresh herbs: sage, thyme, oregano, and a pinch of salt and pepper is the seasoning combination we used, which brings a warm and savory flavor.
- Optional: Add a drizzle of coconut milk to the soup at the end.
- Recommended tools: soup pot or dutch oven, immersion blender
🥣 How to make (step-by-step photos)
1️⃣ Step One: Preheat oven + roast the beets
First, preheat your oven to 350 degrees F.
Arrange whole beats in a glass baking dish or on a cookie sheet. Bake them in the oven for about 20-30 minutes, or until the beets are soft throughout.
Take them out of the oven and allow to cool. When beets are cool, use a spoon or towel to remove the skins and then slice the beets into small chunks.
2️⃣ Step Two: Cook the veggies
Next, heat olive oil in a Dutch oven or soup pot over medium heat.
Add beets, apples, celery, onion, and garlic to the pot and cook for about 5-8 minutes, or until they soften and start to brown.
Pour in the vegetable broth and bring to a boil, then add fresh herbs and simmer over medium-low heat for about 20-30 minutes.
3️⃣ Step Three: Blend the soup with an immersion blender
Finally, remove the soup from the heat. Blend the ingredients with an immersion blender until smooth.
Add some flavor with a pinch of salt, pepper, and other desired spices to taste.
❓ Recipe questions + quick tips
Raw beet skin is tough, so we suggest leaving it on for roasting. After beets are cooked, you can easily take the skins off. Note that the skins are safe to eat, despite their bitter taste. If you eat them, just make sure to give them a good wash beforehand.
If you’ve ever tried to peel beets raw, you’ll know it’s no easy feat. However, there is an easy trick to save you time (and elbow grease) and peel beets perfectly every time. Roasting and boiling beets are the common ways to cook beets and thankfully they also make peeling super simple. Roast or boil beets until they are soft on the inside, let cool, and then use a spoon or dishcloth (if you don’t mind stains) and slide of skin. Easy peasy!
Beetroots pack a nutrition punch and are high in fiber and minerals such as folate and manganese. The leaves of beets, or “beet greens”, are also popular (primarily outside of the United States) and are high in many vitamins and minerals, including vitamin A, vitamin C, vitamin K, and iron.
💡 Ideas for serving
You’ll never get sick of eating beet soup, especially with the many different ways you can serve it! Here are some ideas to get you started:
- Enjoy on its own. This soup is hearty and delicious, you’ll be satisfied with eating a bowl by itself. The perfect comfort food soup to warm up during the fall and winter!
- Pair with a side salad. Add an extra dose of veggies by serving beet and apple soup with a fresh salad, like our Vegan Quinoa Greek Salad or Crunchy Celery Apple Salad.
- Add some protein. Make this soup a little more nutritionally balanced by adding in some chickpeas or topping it with a handful of nuts and/or seeds.
- Get creative with toppings. Add some flavor and texture with a drizzle of coconut milk, yogurt, or cream. Bonus: these will bring some protein and healthy fat to the soup, too!
🧊 How to store
In our opinion, soups are always better over time after they’re able to soak up their flavors! If you have leftovers, here’s how to store red beet apple soup for the best quality:
- Refrigerator storage: This soup can be refrigerated for 5-6 days and will only get better with time!
- Freezer storage: Keep the soup in a freezer-safe container and enjoy it throughout the cold-weather season.
♻️ Sustainable kitchen tips
Sustainability is important to us here at Fork in the Road, so here are some ideas to get the most out of this recipe’s ingredients:
Make it during beet season. Don’t miss out on seasonal produce: this is when it’s most affordable and better for the planet. Beets are in season most of the year in California or June through December in most parts of the United States.
Eat beets root to tip. Don’t throw away those beet leaves! Beet leaves are packed with nutrients, and completely edible so don’t trash those tips. Beet leaves are delicious in salads, soups, or sauteed as a side item like in our Beet Greens Vegetable Soup or Beet Greens Pesto Pasta. You can also make a delicious snack like Roasted Beet Fries out of beet skins!
Keep beet stems for DIY vegetable stock. Use beet stems to add flavor to homemade stock. At the very least, the stems can be tossed in the compost bin.
👉 More simple plant-based soups
Loving this Red Beet Apple Soup recipe? Try another of our favorite fall and winter soup recipes:
- Roasted Tomato and Leek Soup
- Vegan Roasted Corn Potato Soup
- Pumpkin, Butternut Squash & Sage Soup
- Thai Basil, Lemongrass & Forbidden Rice Soup
Roasted Beet Apple Soup
- 3 whole beets red, golden, etc.
- 1 teaspoon olive oil
- 2 whole apples cored and chopped
- 2 whole celery stalks sliced thin
- 1 medium onion white or yellow
- 2 cloves garlic minced
- 4 cups vegetable broth
- 2 tablespoons fresh herbs sage, thyme, oregano, etc.
- 1 pinch salt and pepper
- Roast beets: Preheat oven to 350 degrees. Place whole beets on a glass baking dish (a cookie sheet will work as well) and bake about 20-30 minutes, or until beets are soft throughout. Remove and let cool.
- Simmer soup: Heat olive oil over medium heat in a dutch oven or soup pot. Add beets, apples, celery, onion and garlic and cook for about 5-8 minutes, or until they soften and start to brown. Add vegetable broth and bring to a boil, then add fresh herbs and simmer over medium-low heat for about 20-30 minutes.
- Blend soup and serve: Remove soup from heat and blend with an immersion blender until smooth. Add salt and pepper or more spices to taste. Serve immediately for warm, or chill to serve cold.
- Prep ahead: To reduce soup cooking time, roast and cool beets up to 2-3 days ahead of time.
- Leftovers and storage: In my opinion soups are always better over time. This soup can be refrigerated for 5-6 days and will only get better with time. It can also be frozen and eaten throughout the cold weather season.
- Nutrition notes: This recipe is plant-based and does not contain gluten, so it is suitable for vegan and gluten-free diets. It is high in vitamin A, vitamin C, and fiber.
UPDATE: This recipe was originally published in December 2017 and was updated for clarity and new photos in October 2022.
Look forward to more recipes on the beet – 2018 is the Year of the Beet says National Garden Bureau! Easy to grow from seed and delicious (when you have good recipes)!
That’s great news! I love beets and I would like to see them used by more home cooks. Delicious and nutritious!
Really great flavor combination. And something totally different for my guests.
I’m glad you liked it! It’s a sweet and savory soup and perfect for fall weather.