Cream of Beetroot Soup
- 1 large beetroot
- 4 sage leaves
- About 50-75 grams of silken tofu
- Chop up the beets and the sage roughly.
- Blitz the beetroot, sage, along with some water, in a blender till it its a puree. Set aside.
- In a clean blender, add the tofu cubes and blitz till its the consistency of cream or curd. Add some water if needed.
- In a bowl, combine the two. I added the two in layers - a tablespoon of beets and then a tablespoon of tofu cream.
- Serve chilled.