VEGETABLES BEET RECIPES

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BEET AND VEGETABLE SOUP RECIPE - FOOD.COM



Beet and Vegetable Soup Recipe - Food.com image

This recipe appeared in a local newspaper insert. It is very healthy and suitable for vegetarians. Certainly warms you up on a cold evening. I have made some adjustments to suit our tastes. Enjoy.

Total Time 1 hours 25 minutes

Prep Time 40 minutes

Cook Time 45 minutes

Yield 10-12 serving(s)

Number Of Ingredients 13

4 tablespoons oil
3 cups chopped onions
4 minced garlic cloves
2 small beets, peeled and diced
4 peeled and diced carrots
4 stalks celery, diced
1/2 peeled and cut celery root
1/4 cup chopped dill (or substitute coriander)
2 quarts vegetable stock
28 ounces diced tomatoes with juice
1 orange, juice and zest of, finely grated
salt & pepper
yoghurt, for the top if desired

Steps:

  • Saute onions and garlic in oil until soft but not brown , over low heat.
  • Increase heat to medium high and add beets, carrots, celery, celery root and half the dill.
  • Saute until vegetables have released their liquid, dried and start to turn golden.
  • This takes about 20 minutes.
  • Add stock and tomatoes with their juice and bring to a boil.
  • Reduce heat and cook until vegetables are soft, which takes about 30 minutes.
  • Add orange zest and juice and remaining dill.
  • Season to taste.

Nutrition Facts : Calories 117.4, FatContent 5.8, SaturatedFatContent 0.8, CholesterolContent 0, SodiumContent 211.7, CarbohydrateContent 16.6, FiberContent 3.7, SugarContent 7.2, ProteinContent 1.9

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