Place 1/2 of the diced apples into a small dish and add lemon juice to it. Put aside.
Heat olive oil in stockpot, add onion and salt and stir over low-medium heat until translucent. Once onions are translucent add beets and remaining apple. Cook for 5 minutes over medium heat, stirring occasionally.
Add vegetable broth, bring to a boil, lower heat and simmer for 20 minutes.
Puree soup using an immersion blender, leaving a few chunks if desired for texture.
Ladle soup into cups or bowls. Top with a teaspoon of coconut cream, teaspoon of lemon-apple topping, and fresh parsley.
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