Peel and finely chop the onion. Warm a large pan over a medium heat for 2 mins. Add 1 tbsp olive oil. Stir the onion in with a pinch of salt and pepper. Lower the heat. Sizzle for 5 mins, or till tender but not coloured.
While the onion fries, finely dice the carrot and celery. Peel and chop the garlic. Stir it all through the onions. Sizzle for 3-4 mins.
While the veg fry, peel the beetroot. Cut into 2-3cm chunks. Add to the pan with 1 tbsp of the tamari. Cook for a min. Add the stock cube and 700ml boiling water. Bring to the boil. Lower the heat, cover and cook for 25 mins or till the beetroot is fully tender.
While the soup simmers, peel, core and finely dice the apples. Peel and grate 1 tbsp of the ginger. Add them to the pan. Blend till smooth, adding more water if you think it's too thick. Season to taste.
Stunning served with a drizzle of tamari and a few wisps of fresh ginger, if you like.