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Beet and Apple Soup with Horseradish Cream

Combining fresh beets and apple create a mellow, slightly sweet soup recipe. Pureeing in a food processor or with an immersion blender makes it smooth and luscious.
6 Servings -
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Servings:6  | Calories:231 | Total Fat:11g  | Chol:13mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 11g
17 %
Sat Fat 4g
20 %
Total Carb 23g
8 %
Fiber 4g
16 %
Sugars 10g
Cholesterol 13mg
4 %
Sodium 733mg
31 %
Protein 9g
18 %
38% Others combined
29% Carton sour cream
18% Vegetable oil
14% Beets
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.


10 medium beets (about 2-1/2 pounds)
1 medium sweet onion, chopped
1 medium potato, peeled and chopped
1 small cooking apple such as Granny Smith or Gala, peeled, cored, and chopped
3 14 ounce cans reduced-sodium chicken broth
2 tablespoons dry sherry or white balsamic vinegar
1 8 ounce carton sour cream
2 tablespoons prepared horseradish
1/4 teaspoon cayenne pepper
2 reserved beets
2 tablespoons vegetable oil

Directions : View recipe directions on
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