Beetroot Soup

Step 1

Preheat your oven to 200 Degrees Celsius. Place your beetroot in 1cm of water on a baking tray and cook for about an hour. Take them out and run them under cold water until they are are cool enough to peel. Chop roughly.

Step 2

Heat your oil in a cast iron pan and add your onions. Sweta them down over a medium heat with the lid on until soft.

Step 3

Add your apple quarters, a squeeze of lemon juice and your beetroot.

Step 4

Pour over your bone broth and add your star anise. Season well. Cook for about 15 minutes.

Step 5

Remove your star anise and blitz your soup with a hand blender until pureed.

Step 6

Stir through your collagen.

Step 7

To serve, top with chopped chives, a dollop of horseradish sauce and a swirl of yoghurt.

• 500g of raw Beetroot
• 2 medium onions, chopped
• 1 large scoop of MCT Oil or Olive Oil
• 4 large scoops of Collagen
• 2 Bramley Apples, peeled and quartered.
• A Squeeze of Lemon Juice
• 1 1/2 litres of Chicken Bone Broth
• 2 Star Anise
• Handful of chopped Chives
• Salt and Pepper
• 1 tsp of Horseradish Sauce
• 1 tbsp of full fat Greek or Natural Yoghurt