HOW TO MAKE THE BEST BEETROOT SOUP | QUICK & FULL OF FLAVOUR
Quick, healthy, and full of flavour, this beetroot soup with root vegetables is the perfect hearty meal for chilly days. Easy to make and packed with goodness.
Cooking Tools
- Sauce pan-medium
- Blender
Ingredients
- 1 tsp Olive oil - or oil of your preferences
- 1 medium Beetroot
- 1/2 small Parsnip - or Petroselinum
- 1 medium Carrot
- 1/4 medium Celeriac root
- 1 medium Onion
- 1 Bay leaf - optional
- 1 tbsp Tomato paste
- 1 tsp Salt
- 1 cup Vegetable stock
- 2 cups Water
- 1 cup Water
- 1 tsp Apple cider vinegar - optional
- 1 tsp Basil - optional
Instructions
- Peel and chop all vegetables into approximately 1/2-inch (1.2-cm) cubes, and cut the onion in half.
- Heat oil in the saucepan. Add all chopped vegetables, halved onion, and bay leaf. Stir fry for 3-5 min.1 tsp Olive oil, 1 medium Beetroot, 1/2 small Parsnip, 1 medium Carrot, 1/4 medium Celeriac root, 1 medium Onion, 1 Bay leaf
- Add vegetable stock, and 2 cups of water and bring to shimmer.1 cup Vegetable stock, 2 cups Water
- Add tomato paste and salt. Let it cook for 15 minutes1 tbsp Tomato paste, 1 tsp Salt
- After all the vegetables are cooked, take out the onion and put it in a liquidiser or a bowl. Add the rest of the water (1 cup) and pure or blend it.1 cup Water
- Pour blended onion back into the soup, add herbs if using. Simmer for 2 minutes, taste and add apple cider vinegar if desired.1 tsp Apple cider vinegar, 1 tsp Basil
- Alternatively, blend the whole soup if you prefer smooth textured soup.
- Serve with garlic bread or croutons and a tbsp of sour cream if you desire. This is not counted in nutrition.
