Ingredients
600g beetroot sliced. Just top and tail, I don’t bother to peel
2 onions diced
1 Tbsp minced garlic
1 Tbsp olive oil
1 Veggie stock cube
1 Tsp black pepper
1 Tbsp lemon juice
Instructions
Wash, top and tail beetroot. Slice into 1cm thick slices. Leave skin on.
Place beetroot in saucepan and just cover with water. Simmer until soft, about 40 Min.
Heat oil in saucepan and sauté onions and garlic till transparent.
Add onions and garlic to beetroot and stock.
Simmer for 5 Min.
Puree the soup with stick blender and season with pepper and lemon juice.
Dehydrating
The soup can be dehydrated and used as a dip or soup.
Make sure you add the minimum amount of water when cooking.
Spread on the solid trays in the dehydrator. Takes about 10-12 hours to dry.