Waste not!

Sugar-free, low-carb dishes that are kind to your purse – and the en­vi­ron­ment.

Glamour (South Africa) - - Glamour Gift Guide - Serves 4

The how-to Fry the onion, gar­lic and car­rots in the but­ter and oil un­til the onions are soft, but not browned. Add the thyme, bay leaf, beet­root and sweet po­tato, and sauté for a few min­utes. Add the wine and vine­gar and al­low to evap­o­rate com­pletely be­fore adding the stock. Sea­son with salt and black pep­per and leave to sim­mer for 30 min­utes.

Once the beet­root and sweet po­tato are cooked through, use a stick blender and blitz the soup un­til smooth. Serve with a big dol­lop of crème fraîche, a sprig of dill and a splash of olive oil.

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