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
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
  • course 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 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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