Gluten-Free Beet and Ginger Soup
Have you ever come home from work dead tired, but need to eat? This beet and ginger soup can be made in no time. It is filling and nutritious. It is a joy to have dinner so close at hand while Massel is on the shelf.
- 1 cup of stock, made with 1 cup of water plus 1 Massel 7's Vegetable Stock Cube
- 1 cup cooked beets, if canned, drain
- 2 teaspoons grated ginger
- 4 teaspoons lemon juice
- Season to taste.
Add all the ingredients (beets, ginger, stock and lemon juice) to blender.
Puree until smooth.
Adjust seasoning to taste.
Serve at room temperature, or piping hot.