Recipes for starters & light meals

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10 minutes

Flapjack recipes

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15 minutes

Beetroot and pear soup with gorgonzola and gnocchi

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 10 minutes

Ingredients

500 g ready-cooked beetroot
2 cups vegetable stock
3 pears, roughly chopped
½ cup cream
sea salt and freshly ground black pepper
250 g gnocchi
45 g butter
2 t flat-leaf parsley, chopped
125 g Gorgonzola, crumbled, to serve

Method

Place the beetroot, vegetable stock and pear in a pot and cook for 5 minutes, until the pear is soft.
Place in a blender then add the cream. Blend until smooth then season to taste.
Bring salted water to a boil then add the gnocchi. Boil for 2 to 3 minutes.
Strain and toss the gnocchi in the butter and parsley.
Spoon the gnocchi over the soup and sprinkle with Gorgonzola.

Per serving: 2267.6kJ, 12.7g protein, 32.6g fat, 43g carbs

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Beetroot and pear soup with gorgonzola and gnocchi

Beetroot and pear soup with gorgonzola and gnocchi

Ingredients

Method