Beetroot and Apple Soup With Feta and Dill (25 mins)

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This unique, rustic Beetroot Soup recipe caught my eye in Ocado magazine and I gave it a go.  It’s based on the Eastern European soup called borscht, and is particularly delicious topped with feta cheese and dill.  Just what we need as autumn arrives!  Enjoy it with bread – I like those frozen baguettes that you can heat in the oven and pretend you baked yourself…

As an alternative to feta and dill you could have the soup with a swirl of creme fraiche and some fennel seeds.  You need a blender and a spare 25 minutes to make it : )

Beetroot and Apple Soup With Feta and Dill (serves 2 as a large main/4 as a starter)

1 tbsp oil e.g. vegetable/olive oil

2 cloves garlic, crushed or chopped very small

1 onion, finely chopped

1 carrot, finely chopped

500g cooked beetroot, diced

1 apple, cored, peeled and diced

800ml hot vegetable stock

50g feta cheese, crumbled

Small handful of dill, roughly chopped

Heat the oil in a large saucepan and add the garlic, onion and carrot and cook for 7 minutes, until softened.  Stir in the beetroot, apple and stock.  Bring to the boil, cover and simmer for 10 minutes.  Use a hand blender (or pour the soup in to a blender) to blitz the soup until smooth.  Add a little more water if it is too thick.  Season to taste.

Pour the soup in to bowls and scatter over the feta and dill.  Eat and feel warmed up!

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