Beets are stewed in a vegetable broth with sautéed celery, onions and garlic, giving the soup a vibrant red colour that is as pleasing to the eye as much as it is nourishing for the body.
Ingredients Makes: 6 servings
6 cups vegetable broth *Try our Vegetable Herb Broth recipe!
1 onion, diced or 4 green onions, thinly sliced
3 garlic cloves, minced
4 to 5 stalks of celery, sliced
4 beets, peeled and sliced round 1/4-inch pieces
1/2 tsp sea salt (to taste)
1 tsp sour cream or plain yogurt, per serving (garnish)
1/4 cup parsley and/or cilantro, chopped (garnish)
In a large stock pot warm the vegetable broth over medium heat. In a medium-sized frying pan heat cooking oil to medium then add diced onion. Cook for a couple minutes stirring occasionally until onion begins to turn translucent then add celery, beets and garlic.
Continue cooking ingredients over medium heat for a couple minutes stirring occasionally; then add to simmering vegetable stock with the sea salt. Allow soup to simmer for 15 to 20 minutes before a taste-test, add salt to enhance flavour.
Serve with small dollop of sour cream or yogurt and a sprinkle of fresh chopped parsley and/or cilantro (optional).
Recipe shared by: J. Marshall
*Try our Vegetable Herb Broth recipe!
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