BEETROOT & GOATS CHEESE SOUP

YOU CAN'T BEET IT!

400g

Cooking Instructions:

Microwave:

Remove lid and place loosely on the top of the tub. Heat at 800W for 2 minutes. Remove and stir. Put back in for a further 2 minutes. Leave to stand for 1 minute.

Cooker:

Pour into a pan, over a medium heat bring to the boil stirring occasionally.

Ingredients:

Water, Beetroot (29%), Potatoes, Onion, Goats Cheese (3%) (milk), Butter (milk), Vegetable Stock [salt, yeast extract, rice flour, vegetables [onions, celery, carrots, parsley], sunflower oil, turmeric], Balsamic Vinegar, Salt, White Pepper.

Serving Suggestion:

PRETEND YOU’RE DINING OUT: Add a vibrant coloured pesto to the soup. It’s great fun bashing this together with a pestle & mortar. The trick is to have top notch ingredients. Blend 110g fresh basil, 150ml olive oil, 25g pine kernels and 2 garlic cloves together. Fold in 50g grated parmesan. Season with sea salt to taste.

Allergy Advice

  • Contains milk.
  • Contains celery.
  • May contain nuts.

Nutrition

per 100g
  • Energy kJ 192
  • Energy Kcal 47
  • Fat 2
  • Of which saturates 1.6
  • Carbohydrate 6
  • Of which sugars 2.7
  • Fibre 0.9
  • Protein 1
  • Salt 0.7