Seasonal beetroot, mustard and apple soup
Packed full of vitamins and minerals and guaranteed to make your pee pink, this fresh soup is a seasonal treat. Beetroot, in the same family as spinach and chard, is a rich source of potassium, iron and fibre. The perfect winter warmer to ward off the cold.
This recipe makes enough for 8 meals or more so get your pals over and settle in for the evening or stock up the freezer. If you so please, you could also serve this cold, a bit like gazpacho.
1 Medium brown onion
3 Banana shallots
2 Bay leaves
1 Bramley apple, cored
2 Celery sticks
2tsp Dijon mustard
1.5l Fresh chicken stock
3 Packs beetroot (About 750g)
A handful of fresh mint
Low fat natural yogurt
A handful of sesame seeds
A French baguette
Soft goats cheese
Finely chop the onion and shallots and throw them into a large pan with a knob of butter and a good glug of olive oil. Add a little salt and crush the garlic into the pan.
Chop the celery, carrots and apple and add to the onions with a bay leaves and a little water.
Simmer/fry the veg until soft and stir in the mustard.
Add the stock and the beetroot, roughly chopped, with it’s juices. It will turn a lovely dark pink quite quickly and as you’re using pre-cooked beetroot it won’t need much cooking.
Take off the heat, remove the bay leaves and whizz with a stick blender until smooth.
Set the soup to one side and make the goats cheese toasts. These are really easy, just slice the baguette, cover with butter and cheese and pop under the grill!
Serve the soup with a swirl of natural yogurt, fresh mint and sesame seeds.