A little apple goes a long way to adding sweetness and depth to the flavours in this baked beetroot soup.
- Preheat the oven to 140°C. Combine all the ingredients, except the cream and cress or parsley, in a casserole dish. Season with salt and pepper, cover with foil and bake for 4 hours. Discard the bay leaf and set aside to cool slightly. Puree the mixture in a blender, in batches, until smooth, then transfer to a saucepan.
- Season the soup with salt and pepper, stir in the cream and reheat gently, without boiling. Ladle the soup among bowls and swirl in some extra cream. Garnish with mustard cress or chopped parsley.
You may need it
Mixing Bowl Set
Food Storage Container Set
Cutting Board Set