Soups/ Vegetable and Grain Soups

Roasted Sweet Potato and Apple Soup with Nutmeg, Homemade Crispy Baked Beet Chips, and Dry Apricot-Hazelnut Bread

This picture-perfect, crusty loaf will satisfy both the novice and the experienced baker. Use it for breakfast toast or sandwiches.

As colorful as it is good to eat, soup is a sure winner, whether for a midweek family supper or a dinner – party first course. A delicious soup that makes the most of freshly picked apples.

Roasted Sweet Potato and Apple Soup with Nutmeg, Homemade Crispy Baked Beet Chips, and Dry Apricot-Hazelnut Bread

1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, average: 5.00 out of 5)


  • Ingredients for apricot-hazelnut bread: 
  • 300 ml of mineral water
  • 1 tbsp dry yeast
  • 2 tsp salt
  • 1 cup shelled and roasted hazelnuts
  • 1 cup dry apricots, cut into small pieces
  • 2 tbsp brown sugar
  • 3 cups bread flour (min 12% protein)
  • 1/2 cup rye flour
  • Ingredients for beet chips:
  • 1-2 beets, large, scrubbed clean
  • nonstick cooking spray
  • salt, to taste
  • Ingredients for roasted sweet potato and apple soup:
  • 1 tbsp. butter
  • 2 leeks, sliced thinly
  • 1 large carrot, sliced thinly
  • 1 lb 5 oz/600 g sweet potatoes, peeled and sliced
  • 2 large apples, peeled and diced
  • 5 cups broth
  • freshly grated nutmeg
  • 1 cup light cream
  • salt and pepper
  • fresh chives or cilantro, to garnish



Direction for apricot-hazelnut bread: Mix the yeast with the brown sugar, add a bit of water and two tablespoons of flour, stir thoroughly, leave for 10 min.


Add in the rest of the water and mix well.


Adding gradually the flour make a dough, add the salt, dry apricots, and roasted hazelnuts at the end.


Knead the dough for 5 min, shape into a ball, dust thoroughly with the flour and leave to rise covered in a container for 1 hour.


Shape the bread into a loaf of any form, generously sprinkle with the flour and transfer the loaf onto a baking paper.


Cover with the kitchen towel and leave for 30 min.


Preheat the oven together with the baking tray to 420F.


Score the loaf, using a sharp knife at a 45° angle.


Bake for 5 min, reduce the heat to 400F and bake for 35 min.


Switch off the oven, transfer the bread on a grid and keep it in the oven for 10-15 min, leaving the oven door ajar.


Take the bread out of the oven and cool down completely on a wire rack.


Directions for beet chips: Preheat oven to 250 degrees F.


Using the slicing blade of your food processor, a mandoline or a sharp knife, slice beets thinly. You want them to be the size of a potato chip.


Spread evenly on a cookie sheet, spray with nonstick spray and season with salt.


Roast about 2 hours, turning halfway through, until crisp. Check often to make sure they don't burn. you may need to roast for a shorter or longer period of time depending on your oven and how crisp you want them - keep an eye on them -)


Directions for soup: Preheat an oven to 400ºF.


In a bowl, combine the carrots, sweet potatoes, apples, olive oil, salt, and pepper and toss to coat. Transfer to a baking sheet and bake until the carrots are tender and golden around the edges, 35 to 40 minutes.


In a soup pot over medium heat, melt the butter. Add the leeks and sauté, stirring, until tender 5 to 10 minutes. Add the roasted vegetables, broth, nutmeg and bring to a simmer.


Reduce the heat to medium-low and simmer for 15-20 minutes.


Using a blender, food processor or stick blender, puree the soup, then pass it through a chinois. Return the soup to the pot add cream and season with salt and pepper.


Ladle the soup into warmed bowls and garnish each serving with a cilantro sprig and the beet chips.


Serve immediately.

Sweet potato soup with beet chips
Beet chips

You Might Also Like


  • Reply
    Dee at Deelicious Sweets
    October 25, 2011 at 4:09 am

    I love home baked bread! This looks fabulous. The soup! Apples and Potato! Shut the front door! What a great meal. Beautiful pictures too.

  • Reply
    October 25, 2011 at 5:08 pm

    This looks so wonderfully rustic and delicious! I've never had apple soup, or mandarin bread, but both sound like must-tries.

  • Reply
    October 26, 2011 at 4:35 am

    Wow – the bread is stunning and to serve it with that amazing soup – yes please! I love the beet chips on it. So healthy, tasty and colorful!

  • Reply
    October 26, 2011 at 5:12 pm

    I love making beet chips at home, and I'm especially in love with your bread!

  • Reply
    October 27, 2011 at 9:17 am

    That all looks so amazing – love the colours!

  • Reply
    October 27, 2011 at 4:28 pm

    What a wonderful surprise to find your blog. I actually linked over from a italian blog ;-).

    This recipe sounds so good I believe I am trying it tonight. The beet chips are so colorful and fun!

  • Reply
    Charlotte Ferreux
    October 29, 2011 at 4:59 am

    I love this recipe and blog…I posted it on my community foodie blog. Hope you can come check it out

    Also, feel free to post you're recipes or you're favourite foodie tips on it whenever you like!

  • Reply
    October 30, 2011 at 4:57 pm

    This looks absolutely amazing.

  • Reply
    Alaiyo Kiasi-Barnes
    October 30, 2011 at 9:59 pm

    Your photos are so beautifully composed. I wanted you to know that I'm a fan!


  • Reply
    Rebecca from Chow and Chatter
    October 31, 2011 at 3:45 pm

    wow first class wish it was my lunch and amazing pictures

  • Reply
    October 31, 2011 at 6:23 pm

    Beautiful pictures and yummy food. Loved your blog!!!

  • Reply
    November 6, 2011 at 1:20 pm

    The Bread looks fabulous!
    I can eat half of it at once – with lots of butter 🙂

  • Reply
    {Epicurean Mom}
    January 16, 2012 at 8:30 pm

    How funny! I'm making a roasted sweet potato apple and sage soup right now! Yours looks great! 🙂

  • Leave a Reply

    Cooking Melangery