Souper Dooper: Beetroot & Apple Soup

It's a well known fact that I love beetroot. It's a relatively recent discovery for me - as a child I always thought they tasted like dirt, but now I appreciate their earthy, sweet nature.

Of course, they're also very pink, which I thoroughly approve of. Just don't forget to wear rubber gloves when you're peeling and chopping them, otherwise you'll be pink too!

Paired with apple, beetroots make a lovely thick soup. If you like, you could tart it up by stirring through some chunks of goat's cheese, or sprinkling some flat leafed parsley over the top.

Beetroot & Apple Soup (serves 2)

You'll need:

• 300g raw beetroots, peeled and cut into chunks
• 1 bramley apple, peeled and cut into chunks
• 1 onion, chopped
• A sprig of thyme
• Olive oil
• 500ml vegetable stock
• 1 tbsp balsamic vinegar
• Croutons to serve

Make it!

• Preheat the oven to 200c / Gas 6
• Put the beetroot, apple, onion and thyme in a roasting tin and drizzle with olive oil. Sprinkle over some salt and pepper, then cover with foil and roast for 45 minutes.
• Bring the stock to a simmer, then add the beetroot, apple, onion and thyme mixture and the balsamic vinegar. Bring back up to a simmer for a couple of minutes.
• Take the soup off the heat, fish out the thyme and discard.
• Blend the soup until smooth.
• Serve hot with plenty of croutons.