Receta Beetroot Soup
Ingredients:
- Beetroots – 250 gms
- Onion – 1, small, chopped
- Garlic – 1 small clove, crushed
- Bay Leaf – 1
- Olive Oil – 1 tblsp
- Red Wine Vinegar – 1/2 tblsp
- Vegetable Stock or Water – 300 ml
- Spring Onions – 2, finely sliced
- Celery Stalk – 1, finely sliced
- Carrot – 1, sliced
- Cream – 1 tblsp
- Salt as per taste
- Black Pepper Powder as per taste
Method:
1. Add the beetroots and bay leaf to a large pot.
2. Pour enough water till the beetroots are fully covered and cook for an hour until tender.
3. Remove and cool.
4. Peel the skin and cut into small pieces.
5. Heat oil in a pan.
6. Saute the onions and garlic until soft.
7. Add the vinegar and beetroots.
8. Pour the vegetable stock and simmer for 20 minutes.
9. Puree the soup and keep aside to cool. You can keep it in the fridge if serving cold.
10. Transfer into individual serving bowls.
11. Garnish with the sliced vegetables and a dollop of cream.
12. Serve.
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