Jordana's Best Beetroot Soup |
|
 |
Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 4 |
|
Ingredients:
2 celery stalks, trimmed and sliced |
1 garlic clove, peeled and chopped |
1 large parsnips, trimmed, peeled and sliced |
1 tablespoon(s) olive oil |
1 onion, peeled and sliced |
6 raw beets, trimmed, peeled and quartered |
1 sweet potato, peeled and sliced |
1 teaspoon(s) wheat-free vegetable bouillon powder |
1 wheat-free vegetable stock cube |
Directions:
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, beets, stock cube and bouillon powder to the pan with 1.25 litres cold water. Bring to the boil, then lower the heat and simmer for 30 minutes.
3. Add sweet potato and continue to simmer for 10 minutes or until the vegetables are tender when pierced with a knife.
4. Blend all vegetables into a puree.
|
|