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
- Mix all the ingredients for the dill and honey yoghurt together and chill until needed.
- 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.
- 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.
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