Beetroot and Apple Soup

Ingredients 

• 4 medium beetroots, peeled and finely chopped
• 1½ medium green apples, deseeded and chopped
• 1 tablespoon olive oil
• 1 medium onion, roughly chopped
• Salt to taste
• Crushed black peppercorns to taste
• ½ tablespoon butter
• 2-2½ cups vegetable stock
• ½ teaspoon mixed dried herbs
• ¼ cup fresh cream
• 1 tablespoon lemon juice
• Parsley sprigs for garnishing
• Red chilli flakes for sprinkling
• Soup sticks as required

Method

1. Heat the olive oil in a non-stick pan. Add the onion and sauté for a minute. Add the beetroots, mix and cook till done.
2. Add apples, mix and cook for a minute. Add the salt, crushed peppercorns and butter and mix well. 
3. Add the vegetable stock, mix and cook till it comes to a boil and the beetroots soften. Switch off the heat and add mixed dried herbs.
4. Blend the prepared beetroot mixture alongwith fresh cream to make a smooth puree. Strain the puree into the same pan. Add the lemon juice and mix well.
5. Pour the beetroot mixture into individual square glasses, garnish with parsley sprigs, sprinkle some chilli flakes on top and put soup sticks in each glass.
6. Serve hot.

Nutrition Info