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Add a photoServings: 1
Ingredients
- 1 bn Young beetroot
- 2 x Onions
- 2 pt Stock
- 1 tsp Yeast extract
- 1 tsp Brown sugar
- 1 x Lemon Salt Parsley
Directions
- Chop the onions and fry gently in a small amount of the stock but don't brown them. Add in the beetroot that you have washed and shredded. Pour in the rest of the stock and the juice of the lemon, then the yeast extract, sugar and salt to taste. Simmer for 40 min, mash slightly or possibly blend part of the soup and serve with fresh parsley.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1161g | |
| Calories 159 | |
| Calories from Fat 21 | 13% |
| Total Fat 2.31g | 3% |
| Saturated Fat 1.14g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 3138mg | 131% |
| Potassium 812mg | 23% |
| Total Carbs 22.02g | 6% |
| Dietary Fiber 3.4g | 11% |
| Sugars 11.5g | 8% |
| Protein 13.13g | 21% |
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