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Beetroot and white bean soup

Why it worksCooked beetroot from the supermarket saves 40 minutes of boiling and keeps your hands from turning pink.

Ingredients

• 500 g cooked beetroot
• 800 g white beans
• 300 g potatoes
• 150 g onions
• 150 g carrots
• 20 ml white wine vinegar
• 2 stock cubes
• 150 g natural yogurt
• 300 g bread
• 15 ml sunflower oil

Method

1. Chop the onion and carrot. Cut the potato into small cubes. Heat the oil in a large pot on medium heat and cook the onion and carrot for 5 minutes.
2. Add the potato, the stock cubes and 1.3 litres of water. Let it bubble gently for 15 minutes.
3. Grate the cooked beetroot into the pot. Add the drained white beans and cook for 5 more minutes.
4. Stir in the vinegar. Taste and add salt. Serve with a spoon of yogurt in each bowl and bread on the side.

A portion: about 560 kcal · 23 g protein · 88 g carbs · 9 g fat