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Beetroot, Red Onion and Courgette Soup

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.
Makes

2

Portions
.Not Suitable for freezing
.Preparation

10

minutes
.

25

minutes cooking time

Ingredients

  • 1 litre gluten-free vegetable stock
  • 500g diced beetroot
  • 1 whole diced red onion
  • 1 whole sliced roasted courgette
  • 2 T crème fraiche
  • Half an apple

Method

1. Place the vegetable stock, beetroot and onionin a pan; boil until soft.
2. Grate the apple and mix through thecrème fraiche.3. Season to taste and serve topped with apple,crème fraiche and sliced roasted courgettes.
Kilted Chef Craig Wilson from Eat on the Green has been working for months with the children of Udny Green School to promote healthy eating and encouraging them to grow their own fruit and veg and help prepare meals with their families.
The result of all their hard work together this season is three warming winter soups, which they're all pleased as punch to share with the readers of Raring2go! - well, the recipes at least. The soups were too good to share!

Back To Our Roots Vegetable Broth

Back To Our Roots Vegetable Broth

From Kilted Chef Craig Wilson from Eat on the Green

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Potato and Carrot Smoothie

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Vegetable Soup

Vegetable Soup

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.

Brilliant butternut squash bowls

Brilliant butternut squash bowls

Nutritious meal made from surplus butternut squash

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