Beetroot, Apple and Ginger Soup

Vegan

Prep: 10 mins Cooks: 35 mins

Ingredients (Serves 2)

Metric

Imperial

1 tbsp 1 tbsp olive oil
150 g 5.3 oz white onionfinely diced
150 g 5.3 oz carrotfinely diced
150 g 5.3 oz celeryfinely diced
5 cm 5 cm gingerfinely grated
300 g 10.6 oz beetrootcut into 2 cm pieces (peeled, raw)
500 ml 16.9 fl oz vegetable stock
4 tbsp 4 tbsp yoghurt (plantbased)
2 tbsp 2 tbsp pumpkin seeds
1 1 garlic clovesfinely sliced
1 1 applecored and chopped into 2cm pieces

Dinner Lunch

Packed full of earthy beetroot, sweet apple and zingy ginger - this vibrant and warming soup will make you feel like you’re glowing. Beetroot's distinctive red colour comes from betalain, a phytonutrient that has been shown to reduce inflammation.

Prep: 10 mins Cooks: 35 mins

Ingredients (Serves 2)

Metric

Imperial

1 tbsp 1 tbsp olive oil
150 g 5.3 oz white onionfinely diced
150 g 5.3 oz carrotfinely diced
150 g 5.3 oz celeryfinely diced
5 cm 5 cm gingerfinely grated
300 g 10.6 oz beetrootcut into 2 cm pieces (peeled, raw)
500 ml 16.9 fl oz vegetable stock
4 tbsp 4 tbsp yoghurt (plantbased)
2 tbsp 2 tbsp pumpkin seeds
1 1 garlic clovesfinely sliced
1 1 applecored and chopped into 2cm pieces

Gather and prepare your ingredients.

Place a large heavy-bottomed saucepan over a medium-high heat and add the olive oil. Once hot, add the onion, carrots, celery, garlic and ginger with a sprinkle of salt and pepper. Cook for 4-5 minutes, stirring often, until softened and translucent.

Add the chopped beetroot, apple and vegetable stock and cover. Bring to a simmer and allow to cook for 25-30 minutes, until the vegetables are completely tender.