Apple and Beetroot Soup
6 Mint Leaves
12oz. Beetroot, cooked & sliced
Juice 1/2 Lemon
1 pint Unsweetened Apple Juice
7 oz. Soya Yoghurt
Pinch Cayenne Pepper
Black Pepper, to taste
4inch Piece Cucumber
Place the beetroot, lemon juice, half the apple juice and half the yoghurt in a blender and process until smooth.
Pour the mixture into a bowl and add the remaining apple juice, cayenne and pepper and stir through.
Chill until serving.
Grate the cucumber, chop the mint and mix into the remaining yoghurt.
Spoon the cucumber yoghurt into the middle of the soup.
To garnish, sprinkle on cayenne pepper, snip chives over with some mint.