Ingredients

• 200 g (7oz) natural yoghurt
• 160 g (5½oz) peeled, cored and chopped apple
• 160 g (5½oz) peeled raw beetroot, chopped (young tender beetroot is best)
• 0.5 clove of garlic
• 1 tsp toasted and ground cumin seeds
• good pinch of salt
• good twist of black pepper
• 1 tblsp cider vinegar
• 1 tsp honey
• walnut oil or extra virgin olive oil, to serve
• for the dill and honey yoghurt
• 1 tsp honey
• 3 tsp chopped dill
• 50 g (2oz) natural yoghurt

Method

1. Mix all the ingredients for the dill and honey yoghurt together and chill until needed.
2. Put the yoghurt and apple into a blender with 100ml (3½fl oz) water. First give it a quick blitz, then add all the remaining ingredients except the oil and whiz for a good length of time until as smooth as possible. Pour through a sieve, then chill before serving.
3. To serve, pour the soup into bowls. Blob on some of the dill and honey yoghurt, then drizzle with walnut or extra virgin olive oil.