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.

All photographs and written content on What's For Lunch, Honey? © 2006-2012 Meeta K. Wolff unless otherwise indicated. | All rights reserved | If you are interested in using my texts or photographs please contact me | You may not use my work for commercial purposes without my permission | You may not alter, transform, or build upon this work in any form | Please Ask First