Beet soup with apple and goat cheese

Name: beet soup with apple and goat cheese
Total time: 25 min
Yield: 4
Ingredients: 2 tablespoon olive oil; 2 shallot; 2 clove garlic; 1 stem celery; 500 gram cooked beet; 1 Apple; 800 milliliters vegetable stock; 125 milliliters sour cream; 125 gram soft goat cheese; 4 twig dill

Ingredients

2 tablespoon olive oil
2 shallot
2 clove garlic
1 stem celery
500 gram cooked beet

1 Apple
800 milliliters vegetable stock
125 milliliters sour cream
125 gram soft goat cheese
4 twig dill

Directions

Heat the oil and fry the shallots, garlic and celery for 2-3 minutes.
Spoon the beetroot and apple through it and bake for 1-2 minutes.
Pour in the stock and cook at a low setting for 10-12 minutes.
Allow to cool slightly and puree the soup.
Serve hot or cold with a scoop of sour cream, goat cheese and a sprig of dill on it.