Beetroot Soup

(Serves 6)

1 onion
500 grams raw beetroot, peeled
1 small red pepper/capsicum
100 grams mushrooms
1 green apple, chopped
2 tablespoons olive oil
2 litres water
½ teaspoon thyme
salt and pepper to taste


Chop into small pieces onion, beetroot, pepper, mushrooms and apple and  place in pan with oil, and little water.
Cover and cook on a low flame for 15 minutes. Shake the pan now and then.
Add thyme, pepper and salt along with the balance of the water and bring to a quick boil on a high flame.
Cover pan and simmer on a low flame for 30 minutes.
Strain and keep aside.
Blend the solids in a mixer till smooth. Add this puree to the liquid kept aside and reheat.
Add salt and pepper again if required.

Serve with soup sticks or croutons.