Step 1

Heat olive oil in a large saucepan over medium heat. Add onion and sauté till the onion softens and just begins to colour. Toss in celery and stir for a minute.

Step 2

Add cumin seeds, bay leaf, and thyme. Give it a good stir and sauté for 1 minute.

Step 3

Tip in mushrooms, apple, and beetroot. Stir well and cook till the vegetables start to soften, about 2 minutes.

Step 4

Pour in vegetable stock and increase the heat to high. Bring the stock to a boil, cover and simmer, stirring occasionally, for 25 minutes. Remove the bay leaf and thyme bundle and discard. Take the saucepan off the heat and set aside to cool.

Step 5

Once cooled, run the soup along with all the vegetables in a blender in batches. Strain the blended soup back into the saucepan through a single sieve and reheat.

Step 6

Divide the soup into 4 soup bowls and garnish each with ½ teaspoon cream. Serve hot. Alternately, chill the soup, and serve cold garnished with cream. Serves: 4 Prep Time: 20 minutes Cook Time: 43 minutes