BEETROOT AND APPLE SOUP
This is a borscht really, but unlike the chunky original it’s smooth in texture and uses a vegetable rather than meat stock. It’s a great way to celebrate beetroot’s luscious colour and the first of the new season’s cooking apples.
You will need:
2 tbsp olive oil 2 medium onions finely chopped 2 large carrots chopped 1 stick celery chopped 4 garlic cloves sliced 800g (28oz) beetroot, tops removed and diced 2 small cooking apples, peeled, cored and diced 1 litre (2 pints) vegetable stock Soured cream and feta to serve
1. Heat the oil over a low heat in a deep-lidded frying pan. Add the onions, carrots, celery and garlic, cover and sweat for 15 minutes until soft, stirring occasionally. 2. Add the beetroot and apple and cook for another ten minutes. 3. Pour in the vegetable stock and simmer for 40 minutes until the beetroot is tender. 4. Allow to cool slightly then blitz in a blender until smooth. 5. Serve with a dollop of soured cream and a crumbling of feta. This soup also freezes very well.