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Beetroot soup

February 10, 2011

I’m not a fan, but H really enjoys soup and it’s the perfect light meal before his evening class on a Thursday. This week I make beetroot soup using a recipe from the Covent Garden soup book – it’s parsnip, onion, garlic, beetroot, stock and cream. H adds chili for flavour and is bemused by the deep pink colour.

I have leftover Hungarian goulash with brown rice. We really need to rock through some of the stuff in the freezer so we have space to freeze future leftovers.

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