Beetroot Soup

• Beetroot Soup •
(Serves 6)

1 onion
500 grams raw beetroot, peeled
1 small red pepper/capsicum
100 grams mushrooms
1 green apple, chopped
2 tablespoons olive oil
2 litres water

½ teaspoon thyme
salt and pepper to taste


Chop into small pieces onion, beetroot, pepper, mushrooms and apple and place in pan with oil, and little water.

Cover and cook on a low flame for 15 minutes. Shake the pan now and then.

Add thyme, pepper and salt along with the balance of the water and bring to a quick boil on a high flame.

Cover pan and simmer on a low flame for 30 minutes.

Strain and keep aside.

Blend the solids in a mixer till smooth. Add this puree to the liquid kept aside and reheat.

Add salt and pepper again if required.

Serve with soup sticks or croutons.