• 6 X  medium raw beetroots
• 2 X Granny Smith apples
• Splash of balsamic vinegar
• 100g brown sugar
• 300mls fresh apple juice
• 1 X small red onion (peeled & sliced)
• 1 X goats cheese log

Peel the beetroot & roughly dice into 1cm cubes, set half the beetroot to one side in a large bowl.  Put the rest of the beetroot in an oven tray with the brown sugar & red onion, drizzle with olive oil & roast for 15 minutes then set aside to cool slightly.

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• 1kg white beans soaked in cold water overnight
• 100g fresh ginger peeled & diced
• 1 chilli sliced
• 3 cloves Garlic peeled & sliced
• 1 white onion sliced
• 1 leek washed & sliced
• large bunch of coriander roughly chopped
• 500ml cream
• 2ltrs of vegetable or chicken stock
• 1 lime

Drain & wash the beans & prepare the other ingredients as above.  Using a little olive oil fry the ginger, chilli, garlic, onion, leek & half the coriander in a large saucepan until softened (10-15mins).  Add the soaked beans and stir.  Cover with the stock and simmer for approx 1hr or until the beans are soft.  Stir in the cream.  Blend in a food processor & season generously with salt & pepper & lime juice.  The soup can now be served as it is or strained through a sieve if you prefer.