Lunch

beetroot and carrot soup is for Lunch.

beetroot and carrot soup takes 15 minutes to prepare.

beetroot and carrot soup takes 20 minutes to cook.

beetroot and carrot soup makes 8 servings.

The ingredients for beetroot and carrot soup are:

4 small beetroot
1 medium parsnip
3 medium carrots
1 medium onion
1 bulb fennel
bunch fresh asparagus
30g veg bouillion(veg stock)

Here is how you make beetroot and carrot soup:

Chop all ingredients and add enough water to cover, then bring to boil and simmer for 20 minutes/ until cooked.Blend before servingServing Size: 8 servingsNumber of Servings: 8Recipe submitted by SparkPeople user DANCER2303.

The nutritional information for beetroot and carrot soup is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 65.1

• Total Fat: 0.7 g
• Cholesterol: 0.0 mg
• Sodium: 34.2 mg
• Total Carbs: 13.7 g
• Dietary Fiber: 3.2 g
• Protein: 2.1 g

The dietary needs meet for beetroot and carrot soup is Lactose Free