Beetroot and Carrot Soup

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Beetroot and Carrot Soup

 

 

4 beetroot

2 teaspoons olive oil

1 medium brown (yellow) onion, chopped

2 large carrots, peeled, chopped

3 celery stalks, sliced

500 g (17 1/2 oz) desiree potatoes, peeled, chopped

1 bouquet garni

4 cups chicken-style -OR- vegetable stock

8 teaspoons vegan sour cream

chopped fresh chives, to serve

 

 

1. Trim beetroot stems and leaves. Wearing gloves, peel and chop

beetroot.

 

2. Heat oil in a saucepan over medium-high heat. Add onion, carrot and

celery. Cook, stirring, for 5 minutes or until onion is tender.

 

3. Add beetroot, potatoes, bouquet garni, stock and 1 cup cold water.

Bring to the boil. Reduce heat to medium-low. Simmer, partially

covered, for 1 hour or until beetroot is tender. Cool slightly. Remove

and discard bouquet garni.

 

4. Process soup, in batches, until smooth.

 

5. Return soup to pan over low heat. Cook, stirring, for 4 to 5

minutes or until heated through. Season with salt and pepper.

 

6. Ladle soup into bowls. Top with sour cream. Sprinkle with chives.

Serve.

 

 

 

Serves 6.