Beetroot soup

Preserves

Ingredients

2-3 tablespoons olive oil

1 kg Beetroot

1 potato

2 onions

2 sticks celery

1 carrot

2 cloves garlic

300 ml apple juice

500ml veg or chicken stock

Dollop of Crème fraiche to serve

Method

Slowly cook the onions for about 10 minutes until soft. Add the rest of the veggies and cook for another 10 minutes. Once everything is nice and soft add your liquids and cook for another 45 minutes. Blend with a hand blender and serve with a dollop of crème fraiche.

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