This is lovely served with crisp apple slices & horseradish sour cream!!!

1 1/2 Tablespoons of Olive Oil

1 large onion, roughly chopped

2 Granny Smith apples cored & chopped with skin on

1 stick of Celery chopped

500g beetroot peeled & cut equal small even chunks

200ml Vegetable stock

240ml Apple juice

Salt & freshly ground pepper

METHOD

Heat the oil in a heavy-bottomed soup pan over a medium heat & saute the onion, apple, & celery until the onions are translucent & glossy

Add in the beetroot & stir, then add the stock & apple juice while still on the heat.

Cook on a medium heat with a constant fast simmer for an about an hour until the beetroot is tender.

Blitz until smooth & add a little more hot water or apply juice of the soup is too thick.

Season with salt & pepper to taste

Than ENJOY!