Name: Creamy Beetroot and Celery Root Soup with Apple and Orange
Total time: 40 min
Yield: 1 serving
Ingredients: 2 medium beetroots; 1/2 celery root (celeriac); 1 onion; 1 tbsp olive oil; 600 ml vegetable broth; 1 apple; Freshly ground pepper; A pinch of salt; Juice of half an orange; 1 cup garden cress

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A vibrant, velvety soup combining the earthy sweetness of beetroot and celery root with the fresh zest of apple and orange, finished with a peppery cress garnish.

Soup

Steps

Peel and dice the beetroots and celery root into small cubes.
Peel and finely chop the onion.
In a pot, heat olive oil over medium heat and sauté the onion until translucent.
Add beetroot and celery root cubes, stir for 2-3 minutes.
Pour in the vegetable broth and bring to a boil.
Reduce heat and simmer for 20-25 minutes until vegetables are tender.
Meanwhile, core and chop the apple.
Once vegetables are soft, add the chopped apple to the pot and cook for an additional 5 minutes.
Use a blender or immersion blender to puree the soup until smooth.
Season with freshly ground pepper, salt, and orange juice, stirring well.
Serve hot, garnished with fresh garden cress on top.

Tips for Creamy Beetroot and Celery Root Soup with Apple and Orange

For the smoothest texture, blend thoroughly and pause to scrape down the sides if using a countertop blender.
Add the orange juice gradually and taste as you go; its brightness should complement, not overpower, the earthy vegetables.
Keep the cress dry until serving so it stays crisp and adds a fresh contrast to the velvety soup.

Drink pairing

A dry, lightly sparkling rosé
Its crisp acidity and gentle fruit complement the soup’s earthy sweetness and citrus notes.

0% option: Sparkling water with a slice of orange.

Storage

Refrigerate leftovers within 2 hours in a covered container and keep for 3–4 days. Reheat until steaming hot; add a little broth if the soup has thickened.