Beetroot soup
with sour cream
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Total time 55
minutes/preparation 25 minutes ,cooking 25 minutes , processing 5 minutes.
Ingredients
1 cups water (as
desired consistency)
1 garlic clove
chopped
2 medium russet
potato quartered
2-cups beetroot
quartered
3-½ cups vegetable
stock
1 tblspn fresh
dill
Salt and pepper to
taste
Preheat oven for
425 degree F
Place the
quartered beets in a baking sheet, and cook for 20minutes.
Mean while add 1
tblspn water in a saucepan and sauté the garlic for a minute. Add potato and
sauté, by slowly adding little water at a time, as needed to prevent the
sticking. Cook for 5-6 minutes. Stirring frequently.
Add the beets and
vegetable broth and bring to a boil. Reduce the heat and let it simmer for
20-25 minutes. Let it cool for 10 mins.
Place the beets
into a high-speed blender, along with dill salt pepper, blend for 2 minutes.
Serve with
homemade vegan sour cream.
(Click the link below
for home made vegan sour cream)
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