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I LIKE THIS RECIPE BECAUSE ... I wasn't sure about beetroot in a soup initially, but I can't get enough of this warming soup now. It really does fix your hunger for a few hours. The taragon, basil, chives and mint are the perfect herbal infusion to make you relax... and just go with the chopped apple! One tip? Chop the beetroot on foil so not to make a mess ... then wipe and bin!  
SERVES 4-6
INGREDIENTS
1 tablespoon olive oil
Quarter teaspoon salt
1 teaspoon white pepper
1 teaspoon garlic granules
1 teaspoon dried taragon granules
1 teaspoon dried basil
1 teaspoon dried chives
1 teaspoon dried mint
1 red onion peeled and cubed
450g raw beetroot chopped
1 apple peeled and cubed
3 celery sticks sliced
250 g potatoes, peeled and cubed
1.5 litres vegetable stock
1 teaspoon crème fraîche (for garnish)
1 teaspoon dried chives (for garnish)

METHOD
1. Drizzle the olive oil into a soup pan; season with salt, pepper, garlic granules taragon, basil, chives and mint.
2. Add the chopped onion, sliced beetroot, chopped apple, celery and potatoes.
3. Cook the vegetables on a low heat for 3-5 minutes. Then, add the vegetable stock. Bring to the boil then simmer for 30 minutes.
4. Puree the soup with a hand-blender, serve in warmed soup bowls with a scattering of chives, a dollop of crème fraîche on top as a garnish and warm crusty bread on the side.


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