Soups

Apple and Beetroot Soup (Borscht)

(Serves 4)
1 medium onion
1 large garlic clove
Extra virgin olive oil
1-2 large cooking apples
4-6 medium raw beetroots
800ml hot vegetable stock 

Peel and finely chop the onion and crush the garlic with a pinch of salt to make a juicy paste. Place in a heavy-based, lidded pan and fry gently in the olive oil, taking care not to let them brown. Peel and coarsely grate the beetroot and apple and add to the pan, season well with sea salt and freshly ground salt and pepper. Add hot stock, bring to the boil and simmer over a low heat from 30 mins, until the apple and beetroot is soft. Use a hand blender to liquidize the soup, readjust the seasoning if necessary and serve topped with a spoonful of organic natural yoghurt chopped chives. Delicious hot or cold.

Chickpea, Mint and Garlic Soup

(Serves 4)
2 x 400g can chickpeas
2 large, roughly chopped garlic cloves
6 tbsp extra virgin olive oil
2 tbsp lemon juice
Vegetable stock 
2 tbsp chopped mint
2 tbsp chopped flat leaf parsley
1 lemon cut into wedges
 
Empty the chickpeas and their liquid into a large heavy-based lidded pan. Add the garlic extra virgin olive oil and lemon juice and blend until smooth using a hand blender. Add the stock and heat thoroughly. Season with sea salt and freshly ground black pepper to taste, stir in the herbs and serve with a splash of extra virgin olive oil, and lemon wedges, no-one will know it comes from a can.