.Not Suitable for freezing
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
1. Place the vegetable stock, beetroot and onionin a pan; boil until soft.
2. Grate the apple and mix through thecrÃ¨me fraiche.3. Season to taste and serve topped with apple,crÃ¨me 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!