* 750g raw Beetroot, thoroughly washed, skin and Roots intact
* 2 medium Onions, roughly chopped
* 1 bulb Garlic, separated into Cloves and peeled
* 2 tablespoons Olive oil
* 2 cooking Apples, peeled, quartered and cored
* 1 ½ Litres water
* 1 tablespoon Bron's Spanish vegetable stock concentrate (TM)* Bron's Spanish vegetable stock concentrate
* 2 Star anise
* Salt and Pepper
* 2 teaspoons Horseradish, Grated
* 1 tablespoon natural Yogurt or Sour cream
* Chives, snipped

===Method===
* Preheat the Oven to 200° C (400° F - gas 6), [fan Oven 180° C & reduce cooking time by 10 mins per hour]
* Place the Beetroot in 1cm of water in a Baking tray and Bake for at least 1 hour until tender - if using just one large Beetroot, it can take 3 hours
* Remove from the Oven and run under cold water for a couple of minutes until cool
* Peel, chop and reserve
* Heat the Oil in a thick-bottomed pan over a low to medium heat.
* Add the Onions and Garlic and Sweat over a medium heat with the lid on until soft and slightly Caramelised.
* Add the Apple and Beetroot and cook for 10 minutes.
* Pour on the Stock, add thevstar Anise and seasoning and Simmer for 20 minutes.
* Remove the Star anise, then blitz the Soup for 2-3 minutes until velvety smooth.
* Serve with snipped Chives and a dollop of Yogurt mixed with the Horseradish

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