Yield: 1 Servings
|1 bunch||Young beetroot|
|1 teaspoon||Yeast extract|
|1 teaspoon||Brown sugar|
Chop the onions and fry gently in a small amount of the stock but do not brown them. Add the beetroot which you have washed and shredded. Pour in the rest of the stock and the juice of the lemon, then the yeast extract, sugar and salt to taste. Simmer for 40 minutes, mash slightly or blend part of the soup and serve with fresh parsley.
Adapted from "Healthy eating for a new age" by Joyce D'silva.
Posted to fatfree digest by "andy&shell" <andy.shell@...> on Dec 1, 1998, converted by MM_Buster v2.0l.