Beetroot and swede soup
Warming in winter, this earthy soup can also be served chilled in summer as a soup or served in shot glasses.
4-6 beetroot, chopped
2 swedes, peeled and chopped
1 onion, peeled and chopped
freshly ground black pepper, to taste
3-5 cups water
¼ cup lite sour cream
1 Tbsp chopped parsley
Place beetroot, swede, onion, pepper, salt and water in a large heavy-based saucepan.
Bring to the boil, reduce heat and simmer until vegetables are soft.
Blend in batches until smooth.
Return to the saucepan and heat to steaming hot.
Serve with a swirl of sour cream sprinkled with chopped parsley.
Note: Use more water for a thinner soup.
Nutrition Information Panel
|Per Serving [4 Serves]|
|- saturated fat||1.2g|