The unique combination of vegetables in this beetroot soup create an amazing comforting burst of flavor. The soup is tart, mildly sweet and very hearty. A tasty, vibrant and healthy soup that is great for cold, rainy weather.
Every time the weather turns, either from warm to cool or cool to warm, I always catch the flu. So its flu season for me and that translates to soups and fruits. Actually, I do soups for warm to cold and fruits for cold to warm. Now imagine how the blender is on blast!!!
Beetroot soup is an amazing source of vitamin C, minerals such as iron, manganese and potassium as well as fiber. Potassium is good for nerve and muscle health. Manganese is good for the liver, pancreas, kidneys as well as bones.
- 2 Beetroots
- 3 Carrots
- 3 Potatoes
- 1 White onion
- 1 tea spoon Ginger
- 2 cloves Garlic
- Salt to taste
- Black pepper to taste
- Paprika (optional)
- 2 cups vegetable stock or water.
- 3 table spoons of vegetable oil.
Let’s Cook! Wash the beetroot, carrots and potatoes. Peel them and dice them into chunks. Beetroot stains the hands slightly so you might want to use gloves while handling them. If you do not have gloves handy, just rinse your hands as soon as you are finished dicing them. Dice the onion into large chunks as well. Crush the ginger and the garlic. In a sauce pan, heat the vegetable oil and place the onions to cook. Saute the onions until they are soft and translucent then add the ginger and garlic. Cook until aromatic the add the beetroot, carrot, and potatoes. Add salt and black pepper to taste. Continue cooking while stirring for one minute. Add the vegetable stock or water. Leave to cook on medium heat for 30 minutes. Remove from the stove and allow to cool. Once cooled, pour the mixture into a blender and pulse to your desired consistency. Taste to check the salt and pepper (and/or paprika). Return to the saucepan and reheat again. Serve hot and garnish with coriander or mala (creme fraiche).
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