Beetroot soup Recipe: Low Fat, Low Sugar

For four people

1 pint / 550 ml stock

8 oz / 225 g beetroot, chopped

4 oz / 100 g carrot, chopped

4 oz / 100 g onion, chopped

2 cloves garlic, crushed

2 tablespoons olive oil

salt to taste

• Fry all the vegetables, gently, in the oil for five minutes.
• Add the beetroot and other vegetables to the stock and bring to the boil.
• Simmer gently for 40 minutes.
• Allow to cool slightly, then liquidise.
• Serve with any wholemeal bread.