Red velvet beetroot and apple soup

Velvety, crimson and gorgeously sweet but sharp, this beetroot and apple soup makes you feel loved from the inside out.

Prep time: 5 mins

Cook time: 20 mins

Servings: 2

Ingredients

olive oil
1 white onion finely chopped
1 large cooking apple, peeled, cored and quartered
4 beetroot peeled and quartered (I actually used 4 frozen roast whole beets)
1 pint of any stock
1 tablespoon of tomato purée
sea salt
coarse ground black pepper
3 tablespoons of cream

Instructions

Gently fry the onion in a couple of glugs of olive oil until translucent. Add the apple and beetroot, tomato purée, stock, a very large pinch of salt and same of black pepper.

Simmer for 15 mins or until the apple and beets are softened.

Blend in a food processor until smooth, adding the cream as you go.

Taste for seasoning and add more if necessary.

You can serve on its own or with crumbled feta.

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Nutrition Info

Beetroot

Beetroot contains nitrate which helps to dilate blood vessels, temporarily improving blood flow and reducing blood pressure. It’s also a rich source of phytonutrients, in particular ‘betacyanin’, to support cell health. Beetroot is also a great source of folate.

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