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