I have been getting the most amazing organically-grown beetroots through my food co-op lately, and they – along with Sydney’s sweltering weather – inspired the creation of this chilled soup. It’s perfect for either lunch or dinner.

Ingredients:

1/2 cup roughly chopped celery
1/2 cup roughly chopped carrot
2 cups water
1 onion, peeled
2 cloves garlic, peeled
4 medium beetroots, peeled and roughly chopped
2 cups water, extra
2 large apples, cored and roughly chopped
1 tsp ground ginger
6 tbsp lime juice

Garnish

Natural plant yogurt (I make my own from Bonsoy and dairy-free yogurt culture from Green Living Australia)
Chopped fresh coriander

Method:

Thermomix method

Place celery, carrot and 2 cups water in Thermomix bowl. Process at speed 9 for 60 seconds. Transfer to a large jug.

Place onion in Thermomix bowl and chop at speed 5 for 3 seconds, then cook at 100°C on speed 1 for 5 minutes.

Add garlic, chop at speed 5 for 3 seconds, then cook at 100°C on speed 1 for 2 minutes.

Add beetroot, chop at speed 6 for 5 seconds, then add celery and carrot mixture plus extra 2 cups water, and cook at 100°C on speed 1 for 10 minutes.

Add apples and ginger, chop at speed 6 for 5 seconds, then cook at 100°C on speed 1 for 10 minutes.

Slowly bring speed up to 9 and blend for 40 seconds or until very smooth.

Add lime juice and blend at speed 6 for 4 seconds.

Transfer to a large bowl, cover, and refrigerate for at least 3 hours.

Ladle into serving bowls, swirl a dollop of yogurt through each bowl and garnish with coriander.

Regular method

Place celery, carrot and 2 cups water in a blender, and blend at top speed for 60 seconds.

Dice onion and mince garlic.

Place a large, heavy-based sauce pan over high heat, and when it reaches the ‘mercury ball stage’ (i.e. water flicked into the pan forms little balls that roll around the surface before evaporating), add the diced onion. Sauté vigorously until onion is lightly browned in spots. Add garlic and sauté for 20 seconds.

Turn down heat to medium-high. Deglaze the pan by adding a little water or low-sodium stock, being careful to pour it into the side of the pan to avoid scalding, and stirring. Add celery and carrot mixture, beetroot and additional 2 cups water, bring to the boil, then reduce heat and simmer, covered, for 10 minutes. Add apples and ginger, and simmer for another 10 minutes or until beetroot and apples are very soft.

Transfer soup to blender and blend at top speed until very smooth. Add lime juice and blend briefly.

Pour into a large bowl, cover, and refrigerate for at least 3 hours.

Ladle into serving bowls, swirl a dollop of yogurt through each bowl and garnish with coriander.