Very easy and very tasty way to use a beetroot and/or apple glut.
Saute the chopped onions with the cumin in the olive oil until soft. Add the apple and beetroot to the pan and stir. Let it cook down a little, then add the stock and the star anise. Bring to the boil, then simmer for 20 minutes or so. Take out the star anise then whizz the soup. If you like, serve with a swirl of yoghurt or similar. It keeps in the fridge for up to three days and freezes well.
1 tbs olive oil
1 tsp ground cumin
2 onions, peeled and chopped
2 large cooking apples (or dessert apples are fine too), cored and chopped
500g beetroot, washed, peeled and grated
1 litre stock (veg or chicken to taste)
2 star anise
swirl of cream, yoghurt or alternative (optional)