Beetroot and goat’s cheese soup

Beetroot and goat’s cheese soup
Nutrition Facts

Servings 4

Yields4 Servings

Ingredients

4 Beetroot medium
300 ml Water
400 ml Chopped tomatoes - tinned
1 tsp Bouillon
2 Cloves garlic
60 g Goat's cheese
Chopped parsley or mint to serve

Method

1

Peel and roughly chop the beetroot

2

Add to water along with the bouillon and garlic, bring to boil and simmer for 20 minutes

3

Add chopped tomatoes and heat through

4

Blend and serve with crumbled goat's cheese and chopped parsley

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