Ingredients
Onion (x1, chopped)
Celery stalks (x 2, chopped)
Garlic (x2 cloves, crushed)
Beetroot (approx 500g; easiest to use the chunky tinned stuff)
Apple (Jazz or Ambrosia if in NZ, otherwise, just a tangy sweet apple. Peeled and chopped)
Ginger (approx 3cm diced if using fresh, approx 2 tsp if using pre-crushed or a few dashes if using powder)
Ground cumin (approx 1 tsp)
Vege stock (approx 2 C, low salt option if available)
Cracked pepper x lots
Garnish
Plain yoghurt, low fat
Basil / mint / or any other green leaves that are edible and look good!
Method
Fry the onion, celery and garlic in some olive oil (or similar) until smelling yum.
Add everything else (except the garnish) and cook until everything is soft. Whizz up with a stick whizz.
Serve up in bowl, dollop in the yoghurt then zig zag it through with a spoon to make a nice pattern. Pop on the leaves and look how fancy that is!
Alternatives
Want it meaty? Nope.
Want it gluten free? Make sure the vege stock is gluten free.
Want it dairy free? Just don’t add the yoghurt.
H/T
This recipe is adapted from one by the Healthy Food Guide