YMCA Healthy Living Magazine, powered by n4 food and health (Spring 2014) | Page 11

Nutritional Information
Per Serve
• Energy 817.02kJ
• Protein 3.86g
• Total fat 12.30g
• Saturated fat 7.25g
• Carbohydrate 15.64g
• Dietary fibre 4.29g
• Protein 3.86g
• Sodium 558.19mg
• Iron 1.33mg
• Calcium 28.03mg

3

Peel garlic cloves and also place in baking dish.

14

The soup should simmer for an extra 15 to 20
minutes, or until the potatoes and other vegetables
are tender.

4

Drizzle with olive oil, sprinkle with salt and pepper
and then put dish into the oven to roast.

5

While beets and garlic are cooking, heat oil over
medium heat in a large saucepan.

15

Blend with hand blender until smooth or transfer into
a blender in portions and return back to pot when
complete.

6

Add onion and ginger and sauté until the onion
softens, around five minutes.

16

Stir in coconut milk and season with salt and pepper
to taste.

7

Add celery, carrots, and potatoes and sauté for
another five minutes.

17

Ladle soup into bowls and serve.

8

Stir in dill and stock (bit at a time) and bring to a boil.

9

Simmer over medium to low heat and cover.

10

Take the garlic out after 30 minute 2