Super Beetroot Soup w/ Apple, Celery & Turmeric

Preparation time: 50mins
Serves 4

• 2 tbs sunflower or rice bran oil
• 4 baby onions, peeled & diced
• 3 organic celery sticks & leafy tops, chopped
• 1 tsp ground cumin
• ¼ tsp ground cinnamon
• 2 large organic beetroot, scrubbed & cubed
• 2 organic red skinned apples, cored and cubed
• 1 good tsp fresh grated organic turmeric root
• 4 cups homemade or low sodium good quality vegetable stock
• 2 cups filtered water 

Directions: 

• Heat the oil over a medium heat in a large deep saucepan.
• Add the diced onions and celery sticks (reserving the leafy tops) and cook for a few minutes until the onion is soft.
• Add the ground cumin and cinnamon and toss through over a medium heat until fragrant and dissolved. Be careful not to have the heat too high, as this will burn the spices.
• Add the diced beetroot, apple and fresh grated turmeric. Toss through for a few minutes and then turn up the heat.
• Add the celery tops, stock and water and bring to a simmer.
• Turn down the heat allowing the soup to gently simmer for around 35 minutes until the beetroot is tender. Remove from the heat.
• Using a stick blender or carefully in batches in a food processor blend the soup until smooth. Return to the heat a warm through.
• Serve as is or with a squeeze of lemon juice or a swirl on natural set yoghurt.
• A healthy vegetarian soup recipe full of vitamins it makes a great meal as is or with a side of crusty bread for dunking. Enjoy! 

Recipe found at: http://www.veggienumnum.com/2013/09/super-beetroot-soup/