This beetroot and apple soup is super easy to make. It takes a little more time than my healthy fast food dinner but not more effort.
Ingredients: 3 or 4 beetroots 1 potato 1 apple 1 (chicken) stock cube 300 ml water 2 teaspoons dried dill 2 teaspoons balsamic vinegar crème fraîche or yoghurt
Peel the beetroots and the potato and slice them in 1 cm thick slices. Put them in a pan with the stock cube, water, dill and vinegar. Bring to a boil and cook for 30-40 minutes or until the beetroot and potato are soft.
Peel the apple, remove the core and add chunks of the apple to the beetroot. Put everything in a liquidizer and blitz it into a puree. This tends to give the soup a milkshake texture which is not the texture I want for my soup. I find that passing the beetroot mixture through a sieve removes most of the air bubbles.
Serve in a deep plate or bowl and spoon in a few dollops of crème fraîche or yoghurt.