Method
(Skip steps 1 + 2 if using pre-cooked beetroot).
step 1
Boil the beetroot in a pan of boiling water for 20 minutes, until soft.
step 2
Drain and remove the skin.
step 3
Chop 3 of the beetroots into quarters.
step 4
Add oil to the pan over a medium heat, add the garlic, onion, and sweet potato. Fry for 10 mins.
step 5
Add the quartered beetroot and cook for a further 5 mins. Add the vegetable stock and simmer for 20 minutes.
step 6
Blend until smooth.
step 7
Slice the remaining beetroot and stir through the soup.
step 8
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.
Ingredients
- 4 Fresh beetroot or pre-cooked beetroot (not soaked in vinegar)
- 2 tbsp Oil
- 2 Garlic cloves, crushed
- 1 Onion, peeled and chopped
- 1 Sweet potato, chopped
- 500ml Vegetable stock
- Salt and pepper to taste
- 100g Violife creamy original
- You will need a hand blender
Table
