Apple and beetroot soup with turmeric yoghurt

Ingredients (serves 4)

• 3 peeled and diced • Golden Delicious apples • 3 diced beetroots • ½ an onion, finely chopped • 1 thumb-sized piece of ginger (as big as a walnut) • 1 litre of vegetable stock • Salt and pepper

For the yoghurt

• 150 g of natural yoghurt • 1 teaspoon of turmeric powder • 1 tablespoon of seed oil • 50 ml of vegetable stock • Salt to taste • A dash of lemon juice

Preparation

Sauté the apples, beetroot, onions and ginger in a little olive oil until the onions turn transparent. The vegetables must not turn brown. Add the vegetable stock and leave to simmer. Blend everything in the mixer and add a little water if necessary until it reaches your preferred consistency. Then season with salt and pepper to taste. For the yoghurt, dissolve the turmeric powder in the seed oil and heat it over a low heat until it begins to form a foam, then immediately combine it with the vegetable stock. Allow the mixture to thicken a little until it has a creamy consistency. Let it cool and add it to the yoghurt. Add salt to taste and season with a few drops of lemon juice. Pour the hot soup into the cups and add 1 tablespoon of turmeric yoghurt to each cup.

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