New You Spicy Sweet Potato Soup
10th April 2015
Chicken Quinoa Salad
10th April 2015
Ingredients
- 1 portion stock cube (wheat free) make up to 750ml with hot water
- 1/4 quantity cabbage head (Savoy), chopped
- 225 g beetroot uncooked, peeled and chopped
- 1/2 medium portion fennel bulb trimmed and chopped
- 1 clove garlic crushed
- 1 tsp grated ginger root finely chopped
- 1/4 tsp lemon juice fresh
- 1/4 tsp himalayan crystal salt and black pepper freshly ground
Servings:
Instructions
- Pour stock into a large saucepan and add cabbage, beetroot, fennel, garlic and ginger. Bring up to the boil. Reduce heat and simmer until beetroot is tender, about 15 minutes.
- Remove from heat and allow to cool slightly.
- Transfer mixture to a blender or food processor and puree for 15-20 seconds, working in batches if necessary to prevent soup from overflowing. Pour soup into large bowl if serving chilled, or return to saucepan for reheating.
- Season with lemon juice, himalayan crystal salt and pepper.
