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

INGREDIENTS

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

PREPARATION

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.

Servess 2