This Easy Beet Soup Recipe is a first plate tasty and delicious that you must try in your home. It can prepare fast and quickly, and if you have a food processor, the cooking time is short. It is healthy, light, and can eat by everyone in the family for lunch or dinner.
You can have a look at our Beet and Arugula Salad Recipe.
Ingredients-4 Servings
- 250-300 g fresh beet (3-4 medium beets)
- 1-potato
- 1-spring onion or one small onion
- 1-2 carrots
- 1.2-1.5 l vegetable, chicken, or bones broth
- 2-tbsp of cream
- 3-4 tbsp of natural yogurt
- Salt
- pepper
- olive oil
- Fresh chopped parsley
Directions
- We rinse well beets and potato, peel them and dice them not small. We chop the onion.
- In a deep saucepan or pot, add olive oil and the chopped onion and stir-fry for 1-2 minutes. Add the diced beets and potato and stir fry all together for the other 2-3 minutes.
- We will add the bones, or vegetable broth, that we have prepared cooking in a pot one onion, 1-2 carrots, one cerely stick, a little salt, and bones, or meat, or just like this if we want the vegetable broth. When we prepare in this way the fresh broth, it is healthy and contains nutritional values.
- If you want to cook with water, then you must add the carrot together with beets and potatoes to cook together.
- We cook the vegetables for about 15-20 minutes until they tender, and we blend all in a blender or mixer, or food processor until to make a cream. I add the carrot that I use to prepare the bones stock.
- We season it with salt, pepper, cream, and yogurt and serve it hot with fresh chopped parsley on the top. You can use for the beet soup with 1-2 diced sliced bread, cooking in a pan with a little olive oil, salt, and oregano (facultative), or you can toast the diced bread in the oven.
Bon Appetit!
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