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Apple And Beetroot Soup

  • Serves: 4
  • Preparation time: 60 minutes

Method

This light but filling soup will improve the digestion, support the liver and provide a hit of energy-boosting nitrates.

Place the beetroot in a large bowl with the olive oil, thyme and cumin seeds, season to taste and toss together.

Transfer to a baking sheet and place in a preheated oven, 200 (400), Gas Mark 6, for 30 minutes until the beetroot is tender.

Meanwhile, melt the butter in a large saucepan over a medium heat and add the onion.

Cook for 5 minutes, stirring frequently, until softened. Add the apple and cook for a further 5 minutes.

Add the beetroot and any juices to the pan along with the stock, bring to the boil and cook for 10 minutes.

Allow to cool slightly.

Place the soup in a blender or food processor, in batches if necessary, and blend until smooth.

Season to taste and reheat if desired.

Serve hot or cold, with a swirl of yogurt in the top of each bowl.

Eat Yourself To Energy, £7.99, Octopus Publishing

Nutrition

N/a

Finger Food

Cut sliced bread into toddler sized portions and have them dip it into the soup.
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