A healthy and delicious tasting borscht (Popular in Eastern and Central European countries. It is made with beetroot as it’s main ingrediets.)
Beetroot is fast becoming known as a superfood adn is great in dishes this time of the year as it is an autumnal food.
Roast Beetroot and Apple Soup
300g Raw beetroot, peeled and quartered
1 Small onion , finely chopped
1 Large sprig of Thyme
1 Large eating apple , peeled , cored and quartered
1 Teaspoon olive oil or a vegetable spray oil (to cover the beetroot before cooking)
500ml Vegetable or Chicken Stock (use gluten and lactose free , Kallo)
1 Tbsp chopped flat leaf parsley
1. Heat the oven to 200 degrees celsius (gas mark 6). Place the beetroot onion , thyme and apple in a roasting tin. Spritz them lightly with the oil and season with salt and pepper. Cover with a sheet of tinfoil
2. Roast for 30 to 40 mins, testing with a knife after 30 mins. The beetroot and apple should be soft giving easily tot he knife. remove them from the oven and set aside.
3. Heat the stock over a gentle heat unitl it comes to a simmer. Add the beetroot, onion , apple and thyme and bring back to the boil.
Add salt and pepper.
4. Take the soup off the heat. Remove sprig of Thyme and pour carefully into a blender or use a hand blender. Whizz the soup until it is smooth . Taste and adjust the seasoning. Serve hot or cold with a sprinkling of parsley.