3 medium beetroots
1/4 purple cabbage
2 cloves garlic
1 onion
750mL vegetable stock
1/3 cup low fat sour cream

Method:

• Wash hands.
• Peel and grate the beetroots.  Wear gloves so that your hands don’t turn purple.
• Shred the cabbage finely.
• Peel and chop the onions.  Crush the garlic in a garlic press.
• Place all four ingredients into a large saucepan and add the vegetable stock.
• Bring to the boil and then simmer for 30 minutes.
• Remove from the heat and allow to cool for 5 minutes.  Then, use a stick blender to blend the mix into a smooth liquid.
• Return the soup to the heat and warm gently.  Stir through the sour cream

SMARTY TIP: A food processor or blender can be used to puree the mix instead of a stick blender.

Eat Often