Calories: Approx 138 per serving. Serves 4.
The vibrant colour alone is enough to brighten up any dreary day and it is warming and feel-good. I've adapted a recipe by Allegra McEvedy.
I roasted the beetroot last night and popped it to one side until I had decided what I wanted to do with it so it was all ready today and it was super-speedy.
Ingredients
10g butter
Approx. 350g beetroot, roasted and peeled
3 Granny Smith apples
1 1/2 Onions
1 stick celery
1 tsp caraway seeds
1 litre chicken stock
1 star anise
Pinch of dried chilli flakes
Salt and pepper
Serve with a swirl of fat free natural yoghurt and some toasted seeds but make sure you add these to the calorie count, if you're counting! I only used about a tsp of each so we're only talking about 30-35 calories.
Method
Melt the butter in a large pan. Add the caraway seeds to the melted butter.
Whizz the celery and onion in the food processor. Add it to the pan with a pinch of salt and sweat over a low-medium heat with the lid on for about 5 mins. Don't let the onion brown.
While the onion is sweating, grate the beetroot (I used the food processor). Add the beetroot to the pan with the chilli flakes and pop the lid back on.
Whizz the apples in the food processor (no need to peel). Add them to the pan straight away.
Add the stock, star anise (PLEASE don't leave this out - it makes it!) and seasoning and bring to the boil. Lower the heat and simmer for 5-10 mins.
Remove the star anise and blitz the soup in the blender. Add some water if it's too thick.
I swirled a tsp of fat free natural yoghurt into it and toasted some mixed seeds in a dry pan and sprinkled them on the top.
ENJOY! And try not to eat it all at once! It really is GORGEOUS!
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