Delicious Beetroot Soup
Ingredients
- 1 teaspoon Olive Oil
- 1 medium slice Onion (Chopped)
- Half pint Chick Stock
- 1 cup Water
- 1 pinch Salt
- Qtr teaspoon Freshly Ground Black Pepper
- 3 Medium Fresh Beetroots (Peeles and Halved)
- 1 Medium Potato (peeled and halved crosswise)
- 1 Bayleaf
- 1 teaspoon Lemon Juice
- 4 teaspoons reduced-fat sour cream
Directions
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Step 1
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| Heat the oil in heatproof dish over a medium high heat. |
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Step 2
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| Add the onion and sauté for approx. 3 minutes or until golden brown or tender |
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Step 3
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| Add the chicken stock, water, salt and pepper, beetroot and potato and bayleaf |
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Step 4
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Bring to the boil then reduce the heat, and simmer, uncovered for approx 20 minutes or until the beetroot and potato are tender. Discard bay leaf.
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Step 5
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| Now place one-third of the beetroot mixture in a blender or food processor; process until smooth. |
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Step 6
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| Place pureed mixture in a large bowl then repeat the procedure twice with the remaining beetroot mixture. |
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Step 7
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| Return the pureed soup to the pan. |
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Step 8
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| Warm soup over a low heat for 5 minutes or until thoroughly heated. Remove from the heat and stir in lemon juice. |
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Step 9
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| Stir in 3 teaspoons sour cream into the soup, stirring with a whisk. |
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Step 10
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Now serve the soup into two bowls and top with the remaining sour cream by swirling sour cream mixture using the tip of a knife
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