Beetroot soup | Women's Weekly Food

Ingredients

• 1 teaspoon olive oil
• 1 small brown onion (80g), chopped coarsely
• 1 clove garlic, crushed
• 3 medium beetroot (500g), trimmed, chopped coarsely
• 1 medium apple (150g), cored, chopped coarsely
• 1 litre (4 cups) vegetable stock
• 1/2 cup (125ml) water
• 1/4 cup (60ml) lemon juice
• 1/4 teaspoon tabasco sauce
• 1/2 lebanese cucumber (65g), seeded, chopped finely
• 1/2 small red onion (50g), chopped finely
• 1 tablespoon light sour cream