Beetroot soup

YOU
6 servings Cooking: 45 mins
Rate this recipe
Vegetables

By Food24 November 03 2009
Recipe Disclaimer
Tap for method
Tap for method

Ingredients (13)

1.00 onion — medium
600.00 g beetroot — raw
3.00 carrots — peeled
2.00 potatoes — medium
25.00 ml butter
15.00 ml fresh chillies — 573
1.00 Litres stock — vegetable
15.00 ml lemon juice
sea salt and freshly ground black pepper
garnish — garnish
90.00 ml sour cream
45.00 ml walnuts — chopped
30.00 ml fresh chives — chopped
Tap for ingredients
Tap for ingredients

Method:

Dice the onion, carrots, potatoes and beetroot into uniformly sized pieces. Melt the butter and oil in a large saucepan and sauté the onion until tender. Add the beetroot and carrots and stir-fry for about 15 minutes. Add the potatoes and stock and bring to the boil. Reduce the heat and simmer for about 45 minutes until tender. Add the lemon juice and season to taste with salt and pepper.
Spoon the soup into hot serving bowls.
Serves 4-6.



New recipes on Food24

Next Post

Leave a Reply

Your email address will not be published. Required fields are marked *

Food24 Team Loves

Newsletter

Get weekly access to our best recipes, tips and tricks

Sign Up

Login to your account below

Fill the forms below to register

Subscribe to Newsletter

Retrieve your password

Please enter your username or email address to reset your password.

Recipe Disclaimer

All recipe content is the responsibility of the party from whom such content originated. You agree that you use the content on Food24 at your own risk. Please read our editorial policy.