Cream soup made from beetroots and frozen raspberries with spices

There are winter days when I really miss summer fruits. So  frozen fruits or Lio Shakes come with the help. I mixed up the taste of beetroot with raspberries. It worked well! The soup came out delicious.

Raspberry is a source of vitamin C and B vitamins, including folates. In their composition we can also find: provitamin A, vitamin E and K. In raspberry we can also find quercetin, which has antiallergic activity.

The compounds contained in raspberries have a wide range of activities, including anticancer, antibacterial, antiviral, antioxidant and anti-inflammatory.

Instead of frozen food, you can use my Lio Shake. Freeze-dried raspberries from Foods by Ann is a kind of concentrate that has approximately 10 times higher content of vitamins and minerals than its fresh counterpart. It does not contain flavor enhancers, dyes, sugar or other sweeteners.

Preparation:

Peel the beetroots, cut them into pieces, place them in a pot of water and cook for about 30 minutes. at that time press the garlic and simmer it in a pan with ghee butter. Then add boiled beets, spices and raspberries. Add broth and cook until soft. Once done, blend it.