Preparation time is 5minutes
Cook time is 20minutes
Total time is 25minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
9 Ingredients
Number of servings
4
- 1tablespoons olive oil
- 1 medium onion, peeled and chopped
- 2 sticks celery, finely chopped
- 2 cloves garlic, peeled and sliced
- 2 sprigs rosemary
- 600grams beetroot, pre-cooked, drained, choppedingredient tip
- 1 large red apple, peeled, cored and chopped
- 3 1/4 cup vegetable stock, hot, made with 1 stock cube
- 40grams goats cheese, crumbled
Nutrition per serving
705kJ / 169Cal
705 Kilojoules or 169 Calories
8% of daily energy intake*
Protein
5.2grams
Fat
7.1grams
Carbs
22.2grams
Sugars
18.9grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Pre-cooked beetroot makes this vibrant soup super quick to prepare and a topping of creamy goats cheese makes it extra delicious.
Method
Step 1 of 3
Heat the oil in a large, deep pan on a medium heat and cook the onion and celery for 4-5 minutes to soften. Add the garlic and rosemary and cook for 1 minute.
Step 2 of 3
Stir in the apple and beetroot, pour over the stock and bring to the boil. Simmer for 10 minutes, remove the rosemary and blend with an immersion blender until smooth.
Step 3 of 3
Divide between 4 bowls, top with goats cheese and serve.
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