Name: Beetroot Soup
Prep time: 10 min
Cook time: 90 min
Total time: 100 min
Yield: 4
Ingredients: 500g of raw Beetroot; 2 medium onions, chopped; 1 large scoop of MCT Oil or Olive Oil; 4 large scoops of Collagen; 2 Bramley Apples, peeled and quartered.; A Squeeze of Orange Juice; 1 1/2 litres of Chicken Bone Broth; 2 Star Anise; Handful of chopped Dill; Salt and Pepper; 1 tsp of Horseradish Sauce or Wasabi; 1 tbsp of full fat Greek or Natural Yoghurt

a whote bowl containing purple beetroot soup on a grey background

1 min read

Beetroot Soup

This superfood soup pimped with some MCT and amino acid magic is the perfect way to get all the nutrients into one meal.

Ingredients:

500g of raw Beetroot
2 medium onions, chopped
1 large scoop of MCT Oil or Olive Oil
4 large scoops of Collagen
2 Bramley Apples, peeled and quartered.
A Squeeze of Orange Juice
1 1/2 litres of Chicken Bone Broth
2 Star Anise
Handful of chopped Dill
Salt and Pepper
1 tsp of Horseradish Sauce or Wasabi
1 tbsp of full fat Greek or Natural Yoghurt

Products needed:

Instructions:

1. Sauté the Onions: Heat the MCT Oil in a large pot over medium heat. Add the chopped onions and sauté until softened.
2. Add the chopped beetroots and quartered apples to the pot. Cook for about 5 minutes, stirring occasionally.
3. Add Liquid and Spices: Pour in the vegetable broth and add the star anise and collagen. Bring to a boil, then reduce to a simmer. Cook for about 20-25 minutes, or until the beetroots and apples are tender.
4. Blend the Soup: Remove the star anise. Use an immersion blender to blend the soup until smooth. If you prefer a chunkier texture, blend only half of the soup..
5. Add Final Ingredients: Stir in the orange juice and season with salt and pepper to taste.
6. Serve: Ladle the soup into bowls and garnish with a dollop of yogurt, a drizzle of wasabi paste or horseradish, and chopped dill.