Beetroot soup

Beetroot soup

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*Disclaimer: This recipe is a member recipe. It has not been tested by the taste.com.au team.

The ingredient of Beetroot soup

  1. 40g unsalted butter
  2. 1 onion, chopped
  3. 1 carrot, chopped
  4. 1 potato, chopped
  5. 1 bay leaf
  6. 1L Massel chicken style liquid stock or vegetable liquid stock
  7. 1 cup water
  8. 450g canned beetroot, drained (see note)
  9. Sour cream, to serve
  10. Olive oil, to serve
  11. Chives, to serve

The instruction how to make Beetroot soup

  1. Heat the butter in a saucepan over medium heat. Add the chopped onion and carrot and cook, stirring, for 3 minutes or until softened.
  2. Add the chopped potato and cook, stirring, for further 5 minutes.
  3. Add the bay leaf, stock and 1 cup of water. Bring to the boil, than cook for a further 5 minutes or until vegetables are very tender.
  4. Add the chopped beetroot and simmer for 3 minutes.
  5. Allow the mixture to cool slightly than discard the bay leaf. Blend the soup until smooth. Season with salt and pepper.
  6. To serve, add one dollop of sour cream and a little olive oil and chopped chives.

Nutritions of Beetroot soup

fatContent:
saturatedFatContent:
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fibreContent:
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cholesterolContent:
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