Beetroot apple and caraway soup

Ingredients

  • Olive oil for frying
  • Bunch of beetroot
  • medium onion
  • 2 eating apples
  • vegetable stock cube
  • 1 tsp caraway seeds
  • natural yogurt for dolloping on the top.

Peel the beetroot and chop into cubes. Core and slice the apples. There is no need to peel them. Dice onion and fry until softened. Throw in the beetroot and apple. Add the caraway seed. Pour in enough boiling water to just cover the veg and crumble the stock cube into it. Simmer for 15 mins or so until the beetroot is soft enough to get a knife in it. Blend with a handheld food blender. Serve with a spoonful of natural yogurt.

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