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


  1. Chop into small pieces onion, beetroot, pepper, mushrooms and apple and place in pan with oil, and little water.
  2. Cover and cook on a low flame for 15 minutes. Shake the pan now and then.
  3. Add thyme, pepper and salt along with the balance of the water and bring to a quick boil on a high flame.
  4. Cover pan and simmer on a low flame for 30 minutes.
  5. Strain and keep aside.

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

  7. Add salt and pepper again if required.

Serve with soup sticks or croutons.