Beetroot Soup

• 500g of raw Beetroot
• 2 medium onions, chopped
• 1 large scoop of MCT Oil or Olive Oil
• 4 large scoops of Collagen
• 2 Bramley Apples, peeled and quartered.
• A Squeeze of Orange Juice
• 1 1/2 litres of Chicken Bone Broth
• 2 Star Anise
• Handful of chopped Dill
• Salt and Pepper
• 1 tsp of Horseradish Sauce or Wasabi
• 1 tbsp of full fat Greek or Natural Yoghurt

Step 1

Sauté the Onions: Heat the MCT Oil in a large pot over medium heat. Add the chopped onions and sauté until softened.

Step 2

Add the chopped beetroots and quartered apples to the pot. Cook for about 5 minutes, stirring occasionally.

Step 3

Add Liquid and Spices: Pour in the vegetable broth and add the star anise and collagen. Bring to a boil, then reduce to a simmer. Cook for about 20-25 minutes, or until the beetroots and apples are tender.

Step 4

Blend the Soup: Remove the star anise. Use an immersion blender to blend the soup until smooth. If you prefer a chunkier texture, blend only half of the soup..

Step 5

Add Final Ingredients: Stir in the orange juice and season with salt and pepper to taste.

Step 6

Serve: Ladle the soup into bowls and garnish with a dollop of yogurt, a drizzle of wasabi paste or horseradish, and chopped dill.