7 Fast and Filling Soups: Perfect for fast days, cook these meals, and then take single portions. Lose weight the 5:2 way. This healthy recipe is featured in the soups section of the new 5:2 Starter's Guide to The 2-Day Diet. The book provides a selection of over 100 tasty recipes to help you meet the daily 500 calorie allotment for the 2 days of intermittent fasting, as required by the 5:2 Diet.
8 small raw beets, trimmed
1 tbsp. olive oil
1 onion, chopped
1 leek, thinly sliced
1 carrot, peeled and chopped
1 garlic clove, chopped
1 tsp. fennel seeds
4 cups chicken or vegetable stock
3 tbsp. dry sherry
Plain yogurt to serve
Chopped chives or dill to garnish
How to Make It
Heat oven to 400°F. Wrap beets in foil. Cook for 1 hour or until tender. When cool, peel and chop.
In a large saucepan, heat olive oil. Add onion, leek, and carrot, and cook for 10 minutes or until soft. Add garlic and fennel seeds. Cook for 1 minute. Add beet, sherry, and season with salt and pepper. Bring to a boil, reduce heat, and simmer for 25 minutes. Cool and puree.
Garnish with chives and yogurt.
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