Beetroot, Apple and Onion Soup

This exciting soup is a perfect way to use up the fruits of Autumn. Don't be put off by the adventurous ingredients; my beetroot hating, cooked apple avoiding boyfriend positively loved it. It's pink, hearty and slightly sweet with a zing! to finish.

I was inspired to try this recipe as I had a bag of windfall cookers to use and wanted to do something other than baking. I wasn't fortunate to have raw beetroot to use but the cooked stuff made my job easier.

Ingredients

15g butter
1 tbsp olive oil
2 decent sized cooking apples, peeled and chopped
1 large onion, peeled and diced
1 tbsp curry powder
250g cooked beetroot, chopped
500ml vegetable stock

Method

Heat the butter and oil and saute the apple and onion over a medium heat for ten minutes, until mushy

Add the curry powder, mix well and cook for five more minutes

Add the beetroot and cook until the whole mix is heated through

Add half the stock and whiz using a hand blender

When well blended, add the remaining stock and mix evenly

Serve and enjoy!