Beetroot and carrot soup

Beetroot and carrot soup


Super-healthy vegetables bathe in a bowl of creamy beetroot soup in this easy winter warmer.

The ingredient of Beetroot and carrot soup

  1. 1 bunch beetroot (4 beetroot)
  2. 2 teaspoons olive oil
  3. 1 medium brown onion, chopped
  4. 2 large carrots, peeled, chopped
  5. 3 celery stalks, sliced
  6. 500g desiree potatoes, peeled, chopped
  7. 1 bouquet garni
  8. 4 cups Massel chicken style liquid stock
  9. 2 tablespoons sour cream
  10. chopped fresh chives, to serve

The instruction how to make Beetroot and carrot soup

  1. Trim beetroot stems and leaves. Wearing gloves, peel and chop beetroot. Heat oil in a saucepan over medium-high heat. Add onion, carrot and celery. Cook, stirring, for 5 minutes or until onion is tender. Add beetroot, potatoes, bouquet garni, stock and 1 cup cold water. Bring to the boil. Reduce heat to medium-low. Simmer, partially covered, for 1 hour or until beetroot is tender. Cool slightly. Remove and discard bouquet garni.
  2. Process soup, in batches, until smooth. Return soup to pan over low heat. Cook, stirring, for 4 to 5 minutes or until heated through. Season with salt and pepper. Ladle soup into bowls. Top with sour cream. Sprinkle with chives. Serve.

Nutritions of Beetroot and carrot soup

fatContent: 144.117 calories
saturatedFatContent: 5 grams fat
carbohydrateContent: 2 grams saturated fat
sugarContent: 18 grams carbohydrates
fibreContent: 9 grams sugar
cholesterolContent: 4 grams protein
sodiumContent: 8 milligrams cholesterol


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