500gbeetroot (approx 4), peeled and cut into small chucks
1tbspolive oil (use in step 1)
1tbspolive oil (use in step 2)
1red onion
1stick of celery, cut 3 cm
750mlvegetable stock/broth
2tbspdill
Salt and pepper to taste
COOKING METHODS :
1
- Preheat your oven to 200°C.
- Top and tail the beetroot, then wash them and cut into small chunks. Place them onto a baking tray and toss with 1 tablespoon of olive oil and roast in the oven for 30 minutes.
2
- Place onion and celery in the mixing jar and chop.
Settings: 30 Seconds / Speed: 5
- Then add the remaining oil and saute. *without measuring cup.
- Add the cooked beetroot and stock. Then boil.
Settings: Timer: 5 Minutes / Speed: 1 / Temperature: 100°C
4
- Serve in bowls with a drizzle of yogurt and sprinkling of dill.
Nutrition Facts
4 servings
Serving size
dishes
Amount per serving
Calories141
% Daily Value *
Total Fat7.5g10%
Saturated Fat 1g5%
Cholesterol0mg
Sodium195mg9%
Total Carbohydrate17.6g7%
Dietary Fiber 4.3g16%
Total Sugars 12.4g
Protein3.5g
Calcium 4mg1%
Iron 10mg56%
Potassium 475mg11%
Vitamin D 0mcg0%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
INGREDIENTS :
500gbeetroot (approx 4), peeled and cut into small chucks
1tbspolive oil (use in step 1)
1tbspolive oil (use in step 2)
1red onion
1stick of celery, cut 3 cm
750mlvegetable stock/broth
2tbspdill
Salt and pepper to taste
Directions
COOKING METHODS :
1
- Preheat your oven to 200°C.
- Top and tail the beetroot, then wash them and cut into small chunks. Place them onto a baking tray and toss with 1 tablespoon of olive oil and roast in the oven for 30 minutes.
2
- Place onion and celery in the mixing jar and chop.
Settings: 30 Seconds / Speed: 5
- Then add the remaining oil and saute. *without measuring cup.
AuthorLe-ThermiqueCategorySoupsDifficultyBeginner