Betroot & Apple Cream Soup

INGREDIENTS

• 90 gms beetroot, peeled and grated
• ½ carrot, chopped
• 1 apple, peeled, cored & chopped
• 1 tsp honey
• ½ bay leaves season the soup with salt and pepper
• 1 tbsp lemon juice
• 3 cups vegetable liquid stock
• 100 ml thickened cream

STEPS

1. Combine beetroot, onion, apple, honey, lemon juice, vegetable stock and bay leaf in a casserole covered and bake it for 4 hours at 140 degrees celsius.

2. After that remove bay leaf and pure the mixture in a blender, blend it until smooth.

3. Then transfer it in a saucepan.

4. Season the soup with salt and pepper and then mix cream, mix until smooth and serve.