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
Tags
Preserves
Soup
Beetroot soup
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
