Café style beetroot soup
Present in latte glasses for a café style soup.
4 medium beetroot
1.5 L beef or chicken stock
1 Tbsp canola oil
1 onion, peeled and finely chopped
2 stalks celery, finely chopped
freshly ground black pepper, to taste
Simmer beetroot in water for about 1 hour. Remove beetroot from the water, then rub the skin off. Discard skin and cooking water.
Finely chop beetroot and place in a saucepan with stock.
Heat a pan and add oil. Add onion and celery and cook until soft. Add to beetroot and stock and blend. Add salt and pepper.
Return to heat and heat until steaming hot. Serve.
Nutrition Information Panel
|Per Serving [6 Serves]|
|- saturated fat||0.3g|