Heat the oil in a pan, sauté the shallot until it is lightly browned. Add the apple and cook for about another 3 mins. Add the beetroot, pour in the stock, bring to the boil. Reduce the heat, simmer for approx. 10 mins. Add half of the soy cream, purée the soup. Stir in the vinegar and season.
Caramelized apple cubes
Boil the sugar and water in a pan without stirring. Reduce the heat and simmer, swirling the pan occasionally until a light brown caramel has formed. Add the apple cubes, cook for a further 2 mins. Distribute the apple cubes and the rest of the soy cream over the soup, serve.