Ingredients
2 beets, peeled and grated
1 onion, finely chopped
2 carrots, peeled and grated
1 tbsp vinegar
4 cups vegetable stock
2 oz margarine or butter
1 tbsp sugar
2 tbsp tomato puree
Fresh dill
Sour cream
Directions
In a saucepan, melt the margarine/butter and sauté the onion for a few minutes. Then add the beets and carrot and cook for a further 5 minutes. Continue reading
Ingredients
4 oz dried red lentils, washed
1 large potato, peeled and roughly chopped
Juice of ½ lemon
3 tbsp fresh parsley, chopped
2 oz dried apricots, roughly chopped
5 cups vegetable broth
1 tsp ground cumin
Salt and pepper
Directions
- Place all ingredients into a large saucepan.
- Bring to a boil and allow to simmer for about 30 minutes.
- Set aside to cool, then blend until smooth.
- When ready to serve, gently reheat and check seasoning.
Ingredients
2 tablespoons of olive oil (you can substitute low-calorie spray for the olive oil)
3 leeks washed and sliced
1 lb carrots, washed, peeled and sliced
5 cups of chicken or vegetable stock
Juice of two oranges
Finely grated rind of two oranges
2/3 cup of plain yogurt
Salt and black pepper to taste
Chopped cilantro to garnish
Directions
Place the olive oil in a pan and add the leeks and carrots, stir well until coated with oil. You can also use low calorie spray if you prefer. Continue reading
