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JessiccaRecipe: Beetroot soup
October 10th 2006 08:00
Contains approximately 4 portions
Preparation time is approximately 20 minutes
Ingredients:
4 Beetroot (medium) – peeled & grated
1 cup Cabbage (Red) – shredded
1 Onion (medium) – chopped
1 sprig Chives – finely chopped
1 Apple (Granny Smith) – peeled, cored and sliced
2 tablespoon oil (Olive)
2 tablespoon Tomato Puree
0.5 cup White Wine
4 cup Chicken Stock
200g Yoghurt (low fat natural)
Steps:
Heat oil in a large saucepan. Add onion and cook over a low heat for 4-5 minutes, stirring occasionally.
Add beetroot, apple, cabbage, stock and tomato puree, bring to the boil, cover and simmer for 10 minutes.
Add wine. If serving hot, serve at once.
If serving cold, allow to cool and then refrigerate for at least 2 hours.
To serve, ladle soup into four bowls and top each with a good dollop of natural yoghurt (if you don't have any yoghurt try using extra low fat Sour Cream). Swirl through with a fork and garnish with chives or parsley.
Nutrition (per portion)
Protein 8 g
Fat 3 g
Carbohydrate 23 g
Dietary Fibre 6 g
Energy 740 kj
Cal Energy (Cals) 175 cals
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Comment by Home Natural Remedies
I'm going to try this one...I'll let you know how my 6 year old likes it
Comment by Jessicca
Learning Something Everyday
Malaysia Found
Thanks for visiting my site!
Glad that you find the recipe interesting. I was surfing for more information about beetroot and I bumped into this.
It looks good too but I think I'll only get to try it in the weekend, I hope.
Do post about the thought after trying out the recipe.
Cheerio
Jessicca
Comment by Anonymous