Spiced Beet-Apple Soup

Ron Nebrerecipes, Savoury

beauty shot of apple-beet soup
We never tire of soup, especially in the winter. Full of fiber and magnesium, beets deserve special attention – they’re good for us and colourful too, which adds an element of fun to food.

Yield: 6 servings
Prep Time: 30 minutes
Cook Time: 1 hr and 10 minutes


  • 42 g / 3 tbsp Mirage margarine
  • 2 medium red onions, diced
  • 6 medium beets, peeled and cubed
  • 1 medium apple, peeled and cubed
  • 4 cloves garlic, minced
  • 9 g / 1 1/2 tsp salt
  • 6 g / 1 tsp paprika
  • 4 g / 1/2 tsp freshly ground black pepper
  • 4 g / 1/2 tsp ground cumin
  • 4 g / 1/2 tsp ground coriander
  • 1 bay leaf
  • 960 ml / 4 cups chicken or vegetable broth
  • 120 ml / 1/2 cup water
  • 15 ml / 1 tbsp balsamic vinegar
  • 43 g / 1/3 cup almonds, toasted and roughly chopped

For Garnish (Optional):

  • yogurt or sour cream
  • mint and/or coriander
  • sliced almonds


1. In a large pot, melt Mirage margarine over medium heat. Add onions and cook until soft; 5 minutes. Add beets and cook for 3 minutes. Add apples and garlic, cook for 1 minute.

cooking onions
beets and onions chopped up
apple and beet chopped up
2. Add salt, pepper, paprika, cumin, coriander, and bay leaf. Stir to combine.

apple and beet soup with bay leaf
3. Add broth and water. Bring to a rolling boil. Reduce heat to low and simmer for about 55 to 60 minutes. Take off heat and remove the bay leaf.

4. Add almonds and vinegar.

5. Blend with a hand-held blender until smooth or until desired consistency.

6. Garnish with yogurt or sour cream. Add chopped mint and/or coriander leaves. Sprinkle with toasted sliced almonds.

Chef Notes

  • If you do not have a hand-held immersion blender, cool the soup and puree in a blender.
  • If you’re a cheese lover, garnish with a handful of crumbled feta or goat cheese.

beauty shot of apple-beet soup