I adapted a recipe from a supermarket magazine to leave out the dairy, dill garnishing and horseradish sauce. The result is a very healthy vegan soup which is easy to make and great for a healthy lunch.
- 1 tbsp olive oil
- 2 cloves garlic, crushed
- 1 large onion, finely chopped
- 1 large carrot, finely chopped
- 500g vacuum packed cooked beetroot
- 1 large bramley apple, peeled, cored and diced
- 900ml vegetable stock, hot
Heat the oil in a large saucepan and add the garlic, onion, celery and carrot and cook for 6-8 mins, stirring occasionally until softened. Stir in the beetroot, apple and stock. Bring to the boil, cover and simmer for 10 mins.
Remove the pan from the heat and whizz in a food processor, or with a stick blender, until smooth. (The only downside to making beetroot soup is the mess it makes of your kitchen when you blend it. My kitchen looked so terrible, I decided to omit the photograph of that part of the process!)
This is photo is from the original recipe I followed. You can see the ingredients I have omitted. including double cream, feta and dill.