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