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Home > Vitafriendspku > Recipes > Carrot, Beetroot and Apple Soup
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Carrot, Beetroot and Apple Soup

  • RECIPE MAKES: 2 portions
  • PREP TIME: 10 Minutes
  • COOK TIME: 20 Minutes

This meal has 195kcals.

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.

  • 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