Red Velvet Beetroot Celeriac Soup
Ingredients
- 1 tsp Coconut oil or ghee or butter
- 1 tsp Fennel seeds
- 4 Beetroot
- 1 Celeriac
- 1 Carrots
- 500 millilitres Chicken
- Salt
- Pepper
Instructions
- Melt the coconut oil in a large saucepan and add the fennel seeds and cook for 1-2 minutes.
- Peel and chop up the beetroot, celeriac and carrot and add to the coconut oil.
- Add the chicken bone broth, salt and pepper. Cook on a medium heat until the beetroot is soft(about 20 -25 minutes).
- Blend the soup until it is lovely and smooth and serve.
Per serving. Nutrition content in food is never consistent, so take these estimates with a pinch of salt! Also, our recipes tend to use low-GI carbs and sugars, so these values are not directly comparable with shop-bought UPFs.
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