We love to see colour on our table and this vegetarian soup recipe most certainly provides some strong colour as well as a great flavour.
Beetroot can be difficult to find in its raw state when it is out of season so I have made this soup with cooked beetroot as well as with raw beetroot.
We often have one of our soup recipes as a midday meal and this one is a worthy addition to our menu.
To make 2 servings:
|250 g (1/2 lb) Raw beetroot (beets), peeled and chopped||107|
|250g (1/2 lb) Cooked beetroot (beets), chopped||110|
|1 medium carrot, peeled and chopped||25|
|1 small onion, peeled and chopped||46|
|3 sticks celery||18|
|30 ml (2 tbsp) low fat creme fraiche (Optional)||70|
|salt and pepper to taste||5|
|500ml (1 pint) vegetable stock||29|
|10ml (2 tsp) olive oil||80|
Around 192 kCals per serving including the creme fraiche.
Use a heavy bottom pan to gently fry the chopped onion in the olive oil until it is soft and translucent.
Add the stock, carrot and celery and bring to the boil.
If you are using raw beetroot add it as well, but if you are using ready cooked beetroot cook the other ingredients until they are soft before adding the cooked beetroot.
Simmer until the carrot and beetroot are tender.
Use a food processor or hand blender to make a smooth soup.
Serve hot with a spoonful of creme fraiche swirled in. It is included in our calorie count so not too indulgent and it does taste so good.