Beetroot and apple soup
This beetroot and apple soup is very healthy, so it’s particularly sensible to make in winter and early spring when our immune system is a bit weak. It’s very simple to cook and it tastes rather delicious too!
Ingredients
Method
- Wash, peel and roughly chop the vegetables.
- Heat the oil in a saucepan and gently cook the onion, garlic, celery and carrots for about 10 minutes, until soft.
- Meanwhile, peel and dice the apple.
- Add the beetroot and apple pieces to the pan, sauté for 5 minutes then add the stock. Season with salt and pepper and cook, under cover, for about 30-40 minutes until the beetroot is tender.
- Liquidize the soup or, using a hand-held blender, process until smooth.
- Serve hot with a dollop of sour cream and feta cheese crumbled on top if you like.