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Beetroot Soup

Yields4 ServingsCook Time16 minsTotal Time16 mins

INGREDIENTS :
 500 g beetroot (approx 4), peeled and cut into small chucks
 1 tbsp olive oil (use in step 1)
 1 tbsp olive oil (use in step 2)
 1 red onion
 1 stick of celery, cut 3 cm
 750 ml vegetable stock/broth
 2 tbsp dill
 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.

Settings: Timer: 10 Minutes / Speed: 1 / Temperature: 100°C

3

- 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

0 servings

Serving size

dishes

Amount per serving
Calories141
% Daily Value *
Total Fat 7.5g10%

Saturated Fat 1g5%
Cholesterol 0mg
Sodium 195mg9%
Total Carbohydrate 17.6g7%

Dietary Fiber 4.3g16%
Total Sugars 12.4g
Protein 3.5g
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.