A delicious and healthy addition to your pregnancy diet. We love this soup, which is packed with folic acid and iron – essential for a healthy pregnancy!
This soup is a gorgeous rich colour and is delicious served with fresh crusty bread for lunch. The nitrates found in beetroot are effective in lowering blood pressure – they also help to boost your stamina, making your pregnancy exercise less tiring. Pregnant Mammas will be glad to know that beetroot contains folic acid (crucial for the development of your baby’s nervous system) and iron, making it a great pick-me-up when you’re tired. All this and a lovely colour too!
1 onion, chopped
1 medium potato diced
1 large carrot diced
4 medium cooked beetroots
1 clove of garlic crushed
1 red chilli finely chopped
1 pint of chicken stock
½ teaspoon of paprika
2 tbsp natural yogurt
1 tbsp of sunflower oil
- Gently cook the onion, garlic and chilli in the oil until the onion is transparent. Add the potato, carrot and paprika and continue to fry gently for a few minutes. Add the boiling stock and simmer and until the potato and carrots are soft.
- Chop the beetroot and add to the pot. Continue to simmer for 5-10 minutes. Blend until smooth.
- Add the yogurt and salt and pepper to taste. If the soup is too thick, add some more stock or boiling water.
- Serve with an extra dollop of natural yogurt swirled into the soup.
Variation: Add a can of tomatoes with the beetroots for an extra rich flavour!