Healthy, exciting and satisfying, this delicious soup is sure to warm you up from inside
Prep Time: 40 min
Serves: 2
Ingredients
- 1 bag of Florette Naturally Tasty Beetroot
- 3 peeled and diced garlic cloves
- 1 white onion
- 1 cubed sweet potato
- 1 diced carrot
- 1 diced and peeled apple
- 900ml vegetable stock
- 1 tbsp lemon juice
- 120ml almond milk
- a pinch of Himalayan salt
- a sprinkle of pepper
- vegan sour cream (optional)
- a sprig of thyme (optional)
Method
- Preheat oven to 200 Celsius. Place beetroots onto oven tray, toss with 1 tbs of avocado oil, Himalayan salt and pepper
- Place into the oven for 10 minutes, remember to toss them once or twice while they are roasting
- In a saucepan sauté the diced onion and garlic
- Once softened, add the carrot, sweet potato and apple and sauté for 5 minutes
- Once the beets are ready add them into the pot along with the veg stock and bring to boil, then lower to a simmer and place a lid on top and leave to cook for 15 minutes
- Carefully spoon/pour the soup into a blender. Add the almond milk and lemon and blend. I like to pulse so it’s still quite thick and chunky.
- Serve warm with an optional sprinkling of fresh thyme and a dollop of vegan sour cream
