Beetroot Soup
100 mins
More effort
serves 4
Preparation Time: 10 mins
Cooking Time: 90 mins
WillPowders
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- 500g of raw Beetroot
- 2 medium onions, chopped
- 1 large scoop of MCT Oil or Olive Oil
- 4 large scoops of Collagen
- 2 Bramley Apples, peeled and quartered.
- A Squeeze of Orange Juice
- 1 1/2 litres of Chicken Bone Broth
- 2 Star Anise
- Handful of chopped Dill
- Salt and Pepper
- 1 tsp of Horseradish Sauce or Wasabi
- 1 tbsp of full fat Greek or Natural Yoghurt
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Method
- Sauté the Onions: Heat the MCT Oil in a large pot over medium heat. Add the chopped onions and sauté until softened.
- Add the chopped beetroots and quartered apples to the pot. Cook for about 5 minutes, stirring occasionally.
- Add Liquid and Spices: Pour in the vegetable broth and add the star anise and collagen. Bring to a boil, then reduce to a simmer. Cook for about 20-25 minutes, or until the beetroots and apples are tender.
- Blend the Soup: Remove the star anise. Use an immersion blender to blend the soup until smooth. If you prefer a chunkier texture, blend only half of the soup..
- Add Final Ingredients: Stir in the orange juice and season with salt and pepper to taste.
- Serve: Ladle the soup into bowls and garnish with a dollop of yogurt, a drizzle of wasabi paste or horseradish, and chopped dill.
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