Preheat oven to 200 Celsius. Place beetroots onto oven tray, toss with 1 tbs of avocado oil, Himalayan salt and pepper
Place into the oven for 10 minutes, remember to toss them once or twice while they are roasting
In a saucepan sauté the diced onion and garlic
Once softened, add the carrot, sweet potato and apple and sauté for 5 minutes
Once the beets are ready add them into the pot along with the veg stock and bring to boil, then lower to a simmer and place a lid on top and leave to cook for 15 minutes
Carefully spoon/pour the soup into a blender. Add the almond milk and lemon and blend. I like to pulse so it’s still quite thick and chunky.
Serve warm with an optional sprinkling of fresh thyme and a dollop of vegan sour cream.
BEFORE YOU POLISH OFF YOUR CULINARY CREATION TAKE A SNAP AND TAG US!
