By in Dinner
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 This is an amazing classic soup and if you are new to soup making then this is one to try. Simple, highly nutritious, tasty and can be made in advance and take for lunch in the office. This recipe makes enough for about 4/6 servings. This is by no means a traditional recipe but my spin on a classic. What you tend to find with packet or tinned soup is that they are loaded with salt and sometimes sugar too.

What you need
  • Home made veg or chicken stock.
  • 6/8 raw beetroots
  • 1 potato (medium sized)
  • 2/3 onions
  • 2 sticks of celery
  • 2 /4 cloves garlic
  • 4/6 medium sized carrots
  • may need little bit more salt and loads of black pepper
  • fresh parsley if have it if not use mixed dried herbs
  • A blob of Sour cream (optional)
How to do it

1) Chop onion, carrots, celery and add onion and celery to large pan and fry with little bit of oil for about 10mins.

2) Add chopped beetroot, potato and garlic, then throw them in the pan (cook for about 10 mins)

3) Add the stock, herbs and enough liquid to cover the veg and simmer for about 10 mins.

4) Blitz using hand blender or traditional blender until smooth.

5) Serve with a blob or yogurt or sour cream.

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