Beetroot, Red Onion and Courgette Soup
25minutes cooking time
- 1 litre gluten-free vegetable stock
- 500g diced beetroot
- 1 whole diced red onion
- 1 whole sliced roasted courgette
- 2 T crÃ¨me fraiche
- Half an apple
Back To Our Roots Vegetable Broth
From Kilted Chef Craig Wilson from Eat on the Green
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Perfect for those cold winter days and perfect to hide all of those left over vegetables for your children! I cook my soup in a slow cooker so that I don’t have to think about it for a few hours, however you can cook it in a saucepan or roast the vegetables.
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Nutritious meal made from surplus butternut squash
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