Nutritional information
This meal has 195kcals.
0.00
Exchanges
195.00
Calories
Method
Step 1
Add cooked beetroot, red onion, garlic, olive oil, carrot, apple, water and ½ a permitted stock cube to a pan.
Step 2
Place lid over pan and simmer on a low heat for 20 minutes until all vegetables are soft.
Step 3
Using a hand blender, blend the soup until smooth.
Step 4
Season with pepper.
Step 5
Stir in Violife creamy original.
Serving Suggestion
For extra crunch top with croutons made form low protein bread.
This recipe has been specifically designed for a low protein diet.
Refer to labels for allergen and other product information.
Calories and exchanges are calculated per portion.
LLW, a guide to healthy PKU living.
Ingredients
- 300g Cooked beetroot, sliced (not soaked in vinegar)
- 1 Small red onion, diced
- 1 Garlic clove, crushed
- 2 tsp Olive oil
- 1 Small carrot, peeled and chopped
- 1 Small Apple, chopped
- ½ Permitted stock cube
- 300ml Water, cold
- Pepper to season
- 50g Violife creamy original
Table
