Roasted Beetroot and Apple Soup

Ingredients
2 x large beetroot
4 x crunchy apples
garlic, chilli, ginger
1  brown onion
Stock

Cut beetroot into 1/4 and wrap in alfoil and place in oven for approx 1 hour or until soft.

In a saucepan add a little stock and saute onion, add garlic, ginger and chilli to taste.

Chop apples and beetroot, add about 2 cups of stock (add more for thinner consistency) and simmer for 20 mins.

Using a stick blender or food processor blend until smooth

Top with toasted pumpkin seeds and enjoy :-)

Vitamins and Minerals

Beetroots are a great source of many essential vitamins and minerals.

• Folate (B9): One of the B-vitamins, important for normal tissue growth and cell function (4). It is particularly important for pregnant women (5).
• Manganese: An essential trace element, found in high amounts in whole grains, legumes, fruits and vegetables.
• Potassium: A diet high in potassium can lead to reduced blood pressure levels, and have positive effects on cardiovascular health (6).
• Iron: An essential mineral, which has many important functions in the body. It is necessary for the transport of oxygen in red blood cells.
• Vitamin C: An antioxidant that is important for immune function and skin health (7, 8).

Bottom line: Beetroots are good sources of vitamins and minerals, such as folate, manganese, potassium, iron and vitamin C.