Creamy Beetroot Tomato Soup
Serves
2
Prep Time
10 minutes
Cook Time
15 minutes
Ingredients
1 beetroot, cubed
3 large tomatoes, cubed
1 medium onion, cubed
½ inch ginger piece
4 garlic cloves
8 fl oz (240 ml) vegetable broth
1 bay leaf
salt & pepper, to taste
2 tbsp olive oil
4 tbsp oat cream
1 oz (30 g) herb croutons
Nutrition
(Per Serving)
Calories
303
Fats
20 g
Protein
6 g
Carbs
31 g
Instructions
- Add the beetroot, tomatoes, onion, ginger, garlic, broth, bay leaf, salt, and pepper to a large pot and bring it to a boil.
- Reduce the heat to medium, cover the pot, and cook until the beetroot is cooked through. This will take around 15 minutes.
- Discard the bay leaf and using an immersion blender blend the soup to smooth.
- Place the soup pot back on the stove, stir through the olive oil, and simmer for 2-3 minutes. Now stir in the oat cream and simmer for another minute.
- Serve the soup topped with herb croutons.