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, Florette Crispy Salad and lemon and blend. We recommend 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.
BEFORE YOU POLISH OFF YOUR CULINARY CREATION TAKE A SNAP AND TAG US!
