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
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