- RECIPE OF THE WEEK -
BEETROOT SOUP WITH SOUR CREAM & DILL
Prep 35 mins | Cook 1 hr 30 mins | Serves 4-6
4 trimmed* medium beetroot (about 650g)
2 tbs olive oil
1 large brown onion, roughly chopped
2 sticks celery, sliced
2 medium carrots, peeled and sliced
1 medium potato, peeled and chopped
2 garlic cloves, finely chopped
51/2 cups chicken stock
3 drops Tabasco sauce (or to taste)
1/3 cup reduced fat sour cream
2 tbs finely chopped dill
75g Greek feta cheese, crumbled
*Trim beets leaving about 5cm of the stalks and the root attached.
GOOD FOR YOU - RED BEETROOT
A good source of folate, a B vitamin that contributes to normal growth and development in children as well as the formation of blood cells. One medium beetroot provides about half an average adult’s recommended dietary intake of folate.
The purple pigments in beetroot, known as anthocyanins may act as antioxidants.
Provide dietary fibre, needed for a healthy digestive system.