Prep
15 mins

Cooking Time

Cooking
40 mins

Serves 2

Beetroot

Ingredients

Serves: 2

  • 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

  1. Preheat oven to 200 Celsius. Place beetroots onto oven tray, toss with 1 tbs of avocado oil, Himalayan salt and pepper
  2. Place into the oven for 10 minutes, remember to toss them once or twice while they are roasting
  3. In a saucepan sauté the diced onion and garlic
  4. Once softened, add the carrot, sweet potato and apple and sauté for 5 minutes
  5. 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
  6. 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.
  7. Serve warm with an optional sprinkling of fresh thyme and a dollop of vegan sour cream.
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