All posts by 2daydietfood

Delicious Beetroot Soup

Step 1
Heat the oil in heatproof dish over a medium high heat.
Step 2
Add the onion and sauté for approx. 3 minutes or until golden brown or tender
Step 3
Add the chicken stock, water, salt and pepper, beetroot and potato and bayleaf
Step 4
Bring to the boil then reduce the heat, and simmer, uncovered for approx 20 minutes or until the beetroot and potato are tender. Discard bay leaf.
Step 5
Now place one-third of the beetroot mixture in a blender or food processor; process until smooth.
Step 6
Place pureed mixture in a large bowl then repeat the procedure twice with the remaining beetroot mixture.
Step 7
Return the pureed soup to the pan.
Step 8
Warm soup over a low heat for 5 minutes or until thoroughly heated. Remove from the heat and stir in lemon juice.
Step 9
Stir in 3 teaspoons sour cream into the soup, stirring with a whisk.
Step 10
Now serve the soup into two bowls and top with the remaining sour cream by swirling sour cream mixture using the tip of a knife

Step 1
Heat olive oil in a large pan
Step 2
Add the carrots, celery and onions to the pan and stir then add salt which will help sweat the vegetables down for about 20mins so that they are softish
Step 3
Then add the nutmeg, ground cloves and cayenne pepper and crushed garlic and cook down
Step 4
Whilst the vegetables are sweating, add the ground beef to a dry pan (do not add any oil) and dry the beef in large lumps try and not break it down
Step 5
Once the minced beef is cooked in about 5-10mins, then add the fat juices, mince to the vegetable mix
Step 6
Then add 1 teaspoon of brown sugar and the ketchup, tomatoe puree, cider vinegar and Worcestershire sauce
Step 7
Mix all the ingredients and bring to the boil then lower the heat down and simmer for approx. 30mins
Step 8
To serve you can have two options, the traditional way of toasting some large bread buns then adding the sloppy joe on top and eating like a burger OR:
Step 9
add 300g of miniature baby potatoes to step 2 when you are sweating the vegetable down and you have a meal in itself

This makes enough for four and has a calorie count of around 100 calories a portion.

Step 1
Heat the olive oil then gently sweat the celery and onion
Step 2
Once the celery and onion are translucent, add the stock cube and bay leaf and bring to a gentle simmer
Step 3
Then add peas, broccoli, and sugar snap peas (or mange tout) and cook for 2-3 minutes until tender
Step 4
Remove from the heat and add the herbs, spring onion, soy sauce and lemon juice (plus chilli flakes if using) and stir in
Step 5
Season and serve