Boil the beetroot in a pan of boiling water for 20 minutes, until soft.
Drain and remove the skin.
Chop 3 of the beetroots into quarters.
Add oil to the pan over a medium heat, add the garlic, onion, and sweet potato. Fry for 10 mins.
Add the quartered beetroot and cook for a further 5 mins. Add the vegetable stock and simmer for 20 minutes.
Blend until smooth.
Slice the remaining beetroot and stir through the soup.
Add a dollop of Violife to the top of the beetroot soup and serve.
Serve with low protein crusty bread and butter.
This recipe has been specifically designed for use in a low protein diet. Refer to labels for allergen and other product information.