Beetroot and raspberry soup
Prep:
10 mins
Cook:
10 mins
This cold soup is sweet and tasty and goes well with a scoop of ice ceam or a dollop of cream.
600g raspberries
500g beetroot, cooked
250ml water
3 tbsp sugar
Pinch of salt
1 tsp vanilla extract
1 tsp lemon juice
2 tbsp creme fraiche
1 mint leaf, to garnish
Add your raspberries and beetroot into a saucepan over a medium heat for about a minute. Add the water, sugar, vanilla extract and lemon juice and allow it to come to the boil.
Reduce to a simmer and keep stirring until the sugar is completely dissolved. Simmer until the berries are soft.
Pour all the ingredients into a blender until it is completely blended. Allow to chill in the fridge for about an hour.
Spoon in your creme fraiche.
Garnish with your mint leaf.
Serves
4
Preparation Time
10 minutes
Cooking Time
10 minutes
Main ingredients
Fruit, Sugar
Recipe Type
Soups, Dessert, Healthy
Level of Difficulty
Easy
