Happy New Year - New Decade - 2020

Last year was a bit of a roller coaster, the ride was thrilling if not somewhat scary at times. But hey that’s life and I’m feeling full of optimism both personally and collectively.

I haven’t shared a recipe in a while and I thought this gorgeous Beetroot and Apple Soup - our starter at our Candlelit Yoga Supper - would make the perfect one for January.

Beetroot and Apple Soup

With A Sweet Paprika Kick

Serves 8

2 medium onions, skinned and halved

3 garlic cloves, finely sliced

4 tbsp coconut oil/olive oil

500g raw beetroot, any colour, peeled and halved if small, quartered if using large ones

2 medium potatoes, skinned and halved

5 eating apples of choice peeled, cored and quartered

1 lemon, juiced

1 tablespoon dark brown sugar (you can omit this if using super sweet apples)

2 litres of good vegetable stock

Salt and freshly ground black pepper to season

1 large teaspoon of sweet paprika - I use Rooted Spices for it’s amazing flavour

For the Herb cream

3 tablespoons of finely chopped herbs, chives, parsley, coriander individually or mix together

300 g natural yogurt of choice, something unsweetened

Firstly grate your onions in a food processor and heat your oil of choice over a low heat, add the onions with a pinch of salt and cook gently until soft, about 5 minutes and then add the garlic. While this is cooking get on with grating the beetroot, apples and potatoes in your food processor.

Add the beetroot, apples and potatoes to the onions, stirring everything through before adding the sweet paprika and stirring again. Gently stew for approximately 10 minutes, giving the vegetables an occasional stir to meld all your ingredients in the pan. The next step is to add your stock to the pan, then bring to the boil, turn down the heat and cover with a lid. Simmer gently for 45 minutes or until your beetroot and potatoes are cooked through.

Once ready, put your pan aside and leave to cool a little before transferring the mixture to your blender. Whiz everything together until you have a smooth soup. Depending on the size of your blender you may need to do this in batches. I use my food processor with the sharp blade for this job, giving it a couple of blends before seasoning with the sugars (if using), lemon juice and salt and black pepper.

When nearly ready to serve stir the finely chopped herbs into the yogurt or cream. Ladle your soup into warm bowls and drop a big spoonful of green-speckled cream into the middle.





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