- 600 g fresh beetroot, scrubbed and quartered
- 2 tbsp olive oil
- 1 tsp cumin seeds
- 2 sprigs fresh thyme, leaves picked and chopped
- 1 small knob unsalted butter
- 1 small onion, finely chopped
- 1 eating apple, peeled, cored and chopped
- 500 ml vegetable stock
- 2 tbsp natural Greek-style yogurt or crumbled Lancashire cheese, to serve
- 2 tsp toasted mixed seeds, to serve
Preheat the oven to 200°C, fan 180°C, gas 6. Put the beetroot in a large bowl and toss with 1 tbsp olive oil, the cumin seeds, thyme and a good grinding of black pepper. Tip into a roasting tin and roast in the oven for 30 minutes until the beetroot is really tender when pierced with a knife.
Meanwhile, heat the butter and remaining oil in a saucepan, add the onion and cook for about 5 minutes until really softened. Add the chopped apple and cook for a further few minutes.
Add the roasted beetroot to the pan with the stock and cook for 10 minutes. Using a stick blender or jug blender, whiz the soup until smooth.
To serve, add a spoonful of yogurt or crumbled Lancashire cheese and finish with a sprinkling of seeds.
Cook's tip: to freeze, make the soup to the end of step 3, then leave to cool completely. Transfer to a freezer-proof container and freeze for up to 1 month. Defrost overnight in the fridge before reheating until piping hot, then add the finishing touches