Cream Of Beetroot Soup

Ingredients

4 sage leaves

75 grams of silken tofu (or even plain soy milk)

Chop up the beets and the sage roughly.

Blitz the beetroot, sage, along with some water, in a blender till it its a puree. Set aside.

In a clean blender, add the tofu cubes and blitz till its the consistency of cream or curd. Add some water if needed.

In a bowl, combine the two. I added the two in layers - a tablespoon of beets and then a tablespoon of tofu cream.

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1.0 bowl

Saturday, January 8, 2011 - 4:27am