Heat Alligga Flaxseed oil in a pot over medium heat. Add onions, garlic, ginger and cook until onions become translucent. About 4-5 minutes.
Add chopped beets and apple and cook for 3 minutes.
Add stock of your choice and season with salt and pepper.
Bring mixture to a boil, reduce heat to a simmer and cook until beets are tender - about 20-30 minutes.
Once cooked, remove from heat, cool slightly and puree in small batches in your food processor or use a hand blender. Blend until smooth.
Return soup to pot and reheat.
Serve with a swirl of creme fraiche, seeds and chopped mint.