I am sending this tasty soup over @ my friend’s Brittany’s blog: Real Sustenance. She organises a special Seasonal’s Sundays & you can also take part! Just click onto the link & you will find out!!
Recipe:For about 6 greedy people
500 gr. beetroot, peeled & diced
1 potato, peeled & diced
3 cloves of garlic, peeled & diced
About 1 litre of gluten-free chicken stock
1 large carrot, peeled & diced
1 large purple, sweet onion, peeled & diced
3 tablespoons of olive oil
1.Heat the oil in a large pot or in a fast cooking pot, on a medium heat.
2.When the oil is hot, add the onion & garlic. Let it sweat for about 10 minutes.
3. Add the potato & the carrot. Stir. Let it on the heat for another 10 minutes or so.
4. Add the beetroot. Now add the stock. Put the lid on and cook for about 15 minutes until the beets are cooked through. Or in a fast cooking pot, it will take about 15 minutes.
5.Then, purée everything or put it in a blender. It has a lovely texture. You can also enjoy it with sour cream.
You might like:
2. Grilled salmon with a wasabi dressing, baked potato wedges, balsamic & fresh oregano marinated beetroot, on a bed of watercress
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