I really LOVE this soup.  The recipe is from House and Home magazine; I only made a few changes.  Despite the simplicity of the limited ingredients, it is very tasty. It’s a perfect starter dish, especially with the holidays around the corner. Anytime you are working with beets, it can get a little messy, but the potential mess is definitely worth it. Hope you enjoy it as much as I did!





Beet & Apple Soup

Serves 8


2 tbsp extra-virgin olive oil
2 onions, chopped
2 lb. beets, peeled, coarsely grated (use food processor if available)
2 McIntosh apples, peeled, cored, chopped
6 cups vegetable stock
½ cup dill, chopped
1 tbsp vegetable bouillon paste (optional)
1 tbsp apple cider vinegar
Salt and pepper to taste
¼ lb. feta (sheep, goat or cow)
Chopped dill for garnish and a squeeze of fresh lemon
Optional: drizzle with a high quality olive oil
Tip: As a substitution for cheese, top with sliced or chopped avocado.


In a large pot, heat oil over medium heat. Add onion and cook for about 5 minutes (reduce heat if it starts to brown).

Add beets, apples and stock. Raise heat to high. When it comes to a boil, reduce to a simmer and add the bouillon. Cook until beets are tender, about 25 minutes. Add the dill about 5 minutes before the beets are cooked.

Purée the soup in your blender until smooth. Transfer to a clean pot and add vinegar, salt and pepper.

To serve, ladle soup into warmed bowls and sprinkle with your favourite feta. Garnish with dill and a lemon wedge. I also added a small drizzle of a good quality olive oil for a bit more richness.