Beetroot Soup with Croutons
Serves 4
Points per
serving ½
1 onion,
chopped
2 cloves
garlic, chopped
850ml veg
stock
450g cooked
beetroot, chopped
1 tbsp
horseradish sauce
salt &
pepper
4 slices WW
bread, white
Put all the
veg and stock into a pan and bring to the boil. Simmer until the veg is
soft, about 35-40 mins.
Blend the
soup until smooth and return to the pan. whisk in the horseradish sauce,
season and reheat gently.
Toast the
bread until golden and cut into 1cm squares. Serve the soup with the
croutons sprinkled over.
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