Ingredients
- 30g butter
- 1 onion, chopped
- 1 carrot, chopped
- 1 celery stick, chopped
- 2 garlic cloves, chopped
- 1 small Bramley apple
- 400g beetroot, washed, trimmed and sliced (no need to peel)
- 750 ml chicken stock, hot
Method
- Melt the butter in a large, heavy-based pan over a low heat. Add the onions, carrots, celery, garlic and a splash of water, cover and sweat for 15 minutes, stirring occasionally, until the onions are soft. Peel, core and slice the apple and add to the pan with the beetroot. Cover and sweat for a further 15 minutes.
- Pour in the stock, season and bring to the boil. Reduce the heat and simmer, uncovered, for 1 hour, until the beetroot is tender. Cool slightly, then purée with a hand-held blender, or in batches in a food processor, until smooth. Season and set aside to cool until just warm.
- Divide the soup between bowls, season and top with sour cream or Greek yoghurt.