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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.
Add cumin seeds, bay leaf, and thyme. Give it a good stir and sauté for 1 minute.
Tip in mushrooms, apple, and beetroot. Stir well and cook till the vegetables start to soften, about 2 minutes.
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.
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.
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