I know, I wasn't sure about a beetroot soup initially, but I can't get enough of this warming soup now. It really does fix your hunger for a few hours.
SERVES 4-6
INGREDIENTS
1 tablespoon olive oil.
Quarter teaspoon salt.
1 teaspoon white pepper.
1 teaspoon garlic granules.
1 teaspoon mixed herbs.
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 decoration).
1 teaspoon dried chives (for decoration).

METHOD
1. Drizzle the olive oil into a soup pan; season with salt, pepper, garlic granules and mixed herbs .
2. Add the chopped onion, sliced beetroot, chopped apple, celery sticks 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 and crusty bread on the side.

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