Name: Beetroot soup with avocado toast
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 4 servings
Cuisine: Main Meals
Ingredients: olive oil 2T,large red onion, chopped 1,garlic cloves, crushed 3,red chilli, seeded 1,large sweet potatoes, peeled and finely diced 2,Woolworths cooked beetroot in vinaigrette 2 x240 g tubs,Woolworths organic beef or vegetable stock 1 x500 ml carton,Woolworths miso paste 1 T,sea salt and freshly ground black pepper, to taste ,Woolworths buckwheat-and-cranberry sprinkle, for serving 40g,plain yoghurt, for serving ,avocado on toast, for serving ,For the black sesame tahini: ,black sesame seeds 70g,vegetable oil 1/3cup

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Serves 4 -6

Difficulty Easy

Prep Time 20 minutes + freezing time

Ingredients

for the caramel base

200 g Tennis biscuits, crushed
4 T butter, melted
Woolworths real dairy triple caramel ice cream, to serve

for the chocolate base

200 g chocolate biscuits, crushed
4 T butter, melted
Woolworths real dairy straciatella ice cream, to serve

Method

1. For the caramel base, mix the crushed Tennis biscuits with melted butter. Press into a pie dish and freeze. Top with real dairy triple caramel ice cream, drizzle with caramel sauce. Freeze before serving.
2. For the chocolate base, mix the crushed chocolate biscuits with the melted butter, press into a pie dish and freeze. Top with real dairy straciatella ice cream, drizzle with chocolate sauce. Freeze before serving.

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