Best-Ever Beetroot Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 tbsp olive oil1 onion, peeled and chopped1 garlic clove, peeled and chopped2 celerey stalks, trimmed and sliced1 large parsnip, trimmed, peeled and grated6 small beetroot, trimmed, peeled and grated1 wheat free vegetable bouillon powder or cube1 tbsp cider vinegar1 sweet potato, peeled and dicedthird of a cucumber, peeled and diced2 tbsp finely chopped fresh dill
1. Place the oil, onion, garlic and celery in a large saucepan with 3 tablespoons of water. Cook over a moderate to low heat, stirring frequently, for 3-4 minutes, until soft but not colored.
2. Add the parsnip, beetroot, stock cube or bouillon powder to the pan with 5 cups of cold water. Bring to a boil, then lower the heat and simmer for 30 minutes.
3. Stir in the vinegar and sweet potato and continue to simmer for 10 minutes or until the vegetables are tender when pierced with a knife.
4. Ladle into warmed soup bowls and serve garnished with the diced cucumber mixed with the dill.
Number of Servings: 4
Recipe submitted by SparkPeople user DECLANSMAMA.
2. Add the parsnip, beetroot, stock cube or bouillon powder to the pan with 5 cups of cold water. Bring to a boil, then lower the heat and simmer for 30 minutes.
3. Stir in the vinegar and sweet potato and continue to simmer for 10 minutes or until the vegetables are tender when pierced with a knife.
4. Ladle into warmed soup bowls and serve garnished with the diced cucumber mixed with the dill.
Number of Servings: 4
Recipe submitted by SparkPeople user DECLANSMAMA.
Nutritional Info Amount Per Serving
- Calories: 169.6
- Total Fat: 4.4 g
- Cholesterol: 0.0 mg
- Sodium: 538.0 mg
- Total Carbs: 30.7 g
- Dietary Fiber: 6.8 g
- Protein: 3.7 g
Member Reviews