Roasted Beet Parsnip Apple Soup with Hazelnuts and Sage

Roasted Beet Parsnip Apple Soup by Meeta K. Wolff

Prep Time: 25 minutes
Total Time: 1 hour
Serves: 8


  • 300g parsnips, cut into large cubes
  • 500g beetroot, cut into large cubes
  • 2 tablespoons olive oil
  • 4-5 fresh thyme sprigs
  • 2 Bramley apples, peeled, cored and chopped
  • Knob of unsalted butter
  • 1.5 liters vegetable stock
  • Handful of sage leaves
  • 50g hazelnuts, slivered and toasted
  • Crème fraîche to serve
  • Salt and freshly cracked pepper


  1. Preheat the oven to 200C degrees. Toss the beetroot and parsnip with the olive oil, add fresh thyme sprigs and spread on a roasting tray. Season with salt and black pepper, then roast for 20-25 minutes until tender.

  2. Meanwhile, heat the butter in a pan. Fry the apples for 5 minutes until golden. Add the roasted beetroot, parsnip and stock, then cook for 10 minutes. Whizz the soup in a blender until smooth. Check the seasoning. Serve in bowls with crème fraîche swirled through, sage leaves and toasted hazelnuts scattered over the top.