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Fresh beetroot soup

By Abigail Donnelly
4
Easy
10 minutes
20 minutes

Ingredients

  • 350 g beetroot
  • 1 cup berry juice
  • 1 apple, chopped
  • 1 peach, chopped
  • 1 cup orange juice
  • 1/2 cup cream
  • 1 squeeze lemon juice
  • 1 t honey
  • Sprig of basil
  • Granny Smith apple, sliced

Method

Boil the beetroot until tender, then rub with a clean cloth to remove the skins.

Blend the beetroot flesh with berry juice.

Add the chopped apple, chopped peach, orange juice and cream. Season and add a squeeze of lemon juice and honey. Blend once more until smooth.

Garnish with a sprig of basil and serve with sliced Granny Smith apple.