This beetroot and apple soup is super easy to make. It takes a little more time than my healthy fast food dinner but not more effort.
3 or 4 beetroots
1 (chicken) stock cube
300 ml water
2 teaspoons dried dill
2 teaspoons balsamic vinegar
crème fraîche or yoghurt
Peel the beetroots and the potato and slice them in 1 cm thick slices. Put them in a pan with the stock cube, water, dill and vinegar. Bring to a boil and cook for 30-40 minutes or until the beetroot and potato are soft.
Peel the apple, remove the core and add chunks of the apple to the beetroot. Put everything in a liquidizer and blitz it into a puree. This tends to give the soup a milkshake texture which is not the texture I want for my soup. I find that passing the beetroot mixture through a sieve removes most of the air bubbles.
Serve in a deep plate or bowl and spoon in a few dollops of crème fraîche or yoghurt.