Beetroot Soup

Ingredients

·         3 medium sized beetroots

·         360 ml water

·         360 ml plan rice milk

·         2 tbsp. white grape juice

·         2 tsp. balsamic vinegar

·         1 tsp. dried dill weed

Preparation

1. Scrub the beetroots and peel it.

2. Cut the beetroots into 12.5 cm chunks.

3. Place the chunks in a saucepan with the water. Bring to simmer, then cover and cook for about 15 minutes, or until tender.

4. Transfer beetroots to a blender, leaving the cooking liquid in the pan. Add remaining ingredients to the blender and purée for about 1 minute, until completely smooth.

5. Pour beetroot mixture back into the pan; stir.

6. Heat again.

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