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Beetroot and goat's cheese soup

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Servings 4
Calories

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

Instructions
 

  • Peel and roughly chop the beetroot
  • Add to water along with the bouillon and garlic, bring to boil and simmer for 20 minutes
  • Add chopped tomatoes and heat through
  • Blend and serve with crumbled goat's cheese and chopped parsley
Kathryn Danzey

Kathryn Danzey

Kathryn Danzey is the Founder of rejuvenated with over 40 years experience in the Health, beauty and nutrition.

She has been behind the creation of all the award-winning products at Rejuvenated and writes regularly for national press and lifestyle magazines. Kathryn is passionate about sharing information to support Rejuvenated customers in their health and wellness journeys.

Kathryn Danzey

Kathryn Danzey

Kathryn Danzey is the Founder of rejuvenated with over 40 years experience in the Health, beauty and nutrition.

She has been behind the creation of all the award-winning products at Rejuvenated and writes regularly for national press and lifestyle magazines. Kathryn is passionate about sharing information to support Rejuvenated customers in their health and wellness journeys.

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