Beetroot soup and baked apples

Don't be put off by beetroot soup; it will convince even those who say it tastes like dirt. The trick is to roast it! The flavor becomes much sweeter and milder, especially when combined with apples. In fact, roasting vegetables is a foolproof way to transform any vegetables into delicious soups.

And if you're still unsure, here are a few good reasons to start eating beets:

• It helps detoxify the liver , eliminate toxins, and prevent the accumulation of fat.

• Beetroot juice helps in cases of hypertension (high blood pressure).

• It is full of important vitamins and nutrients such as Vitamin C (antioxidant), copper, folic acid, manganese, and potassium. It strengthens the immune system and stimulates cell renewal.

• You can boost your mood thanks to betaine, which promotes the natural production of serotonin, the happiness hormone.

And now, the recipe!

Ingredients
Serves 6

• 6 medium beets, cut into pieces

• 2 carrots, cut into pieces

• 1 onion, cut into quarters

• 2 peeled, cored apples, cut into quarters

• 4 whole cloves of garlic

• 4 sprigs of thyme, rosemary, or another herb of your choice.

• 6 cups of vegetable broth or water, plus more if needed.

• dill or fennel stem

• crème fraîche or natural yogurt (optional)

Preparation

1. Preheat the oven to 200ºC (390ºF). In a baking dish, place the beetroot, carrot, onion, apples, garlic, and thyme or rosemary. Drizzle with olive oil and season well with salt and pepper. Cover with aluminum foil and bake for 20 minutes. Remove the foil and bake for another 10 minutes, or until the beetroot is tender. Discard the thyme and peel the beetroot.

2. Blend the mixture in a blender (in two or three batches) with the broth/water until you obtain a thick and creamy soup, adding more water if needed to achieve the desired consistency.

3. Transfer to a saucepan, taste and adjust the seasoning with salt and pepper to taste. Bring to a boil and simmer for a few minutes. Serve with a dollop of crème fraîche and chopped chives, if desired.

*TIP:

Save the beet greens to chop and sauté with garlic and olive oil. It's delicious!

You can substitute the carrots with pieces of pumpkin.