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.
Serves: 2 • Prep time: 5 mins • Cook time: 20 mins • Easy
  • 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
  • course ground black pepper
  • 3 tablespoons of cream
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.

You might enjoy reading: Why phytonutrients are so vital
Nutrition info
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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