This meal has 195kcals.
Add cooked beetroot, red onion, garlic, olive oil, carrot, apple, water and ½ a permitted stock cube to a pan.
Place lid over pan and simmer on a low heat for 20 minutes until all vegetables are soft.
Using a hand blender, blend the soup until smooth.
Season with pepper.
Stir in Violife creamy original.
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.